Yogurt Culture

Yogurt Culture Author Cheryl Sternman Rule
ISBN-10 9780544251717
Release 2015-04-28
Pages 288
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Long celebrated as a versatile ingredient in cuisines across the globe, yogurt has recently emerged as a food of nearly unparalleled growth here in the United States. The time has come for a modern, far-ranging cookbook devoted to its untapped culinary uses. In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt. Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.



Effect of Culture Organisms on Some Nutritional Properties of Yogurt

Effect of Culture Organisms on Some Nutritional Properties of Yogurt Author Célia Lúcia de Luces Fortes Ferreira
ISBN-10 WISC:89015495187
Release 1977
Pages 292
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The purpose of this investigation was to determine whether starter cultures and fermentation involved in the production of yogurt would have any effect on the amount of some nutrients such as orotic acid, biotin, ciacin, pantothenic acid, and folic acid.



Influence of added Lactose on Probiotic Properties of Yogurt Culture Bacteria and Yogurt Characteristics

Influence of  added  Lactose on Probiotic Properties of Yogurt Culture Bacteria and Yogurt Characteristics Author Behannis J. Mena Chalas
ISBN-10 OCLC:859203147
Release 2013
Pages
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Influence of added Lactose on Probiotic Properties of Yogurt Culture Bacteria and Yogurt Characteristics has been writing in one form or another for most of life. You can find so many inspiration from Influence of added Lactose on Probiotic Properties of Yogurt Culture Bacteria and Yogurt Characteristics also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Influence of added Lactose on Probiotic Properties of Yogurt Culture Bacteria and Yogurt Characteristics book for free.



Development and Manufacture of Yogurt and Other Functional Dairy Products

Development and Manufacture of Yogurt and Other Functional Dairy Products Author Fatih Yildiz
ISBN-10 1420082086
Release 2016-04-19
Pages 451
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While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.



Manufacturing Yogurt and Fermented Milks

Manufacturing Yogurt and Fermented Milks Author Ramesh C. Chandan
ISBN-10 9781118481325
Release 2013-01-10
Pages 496
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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.



Maximizing Your Mini Farm

Maximizing Your Mini Farm Author Brett L. Markham
ISBN-10 9781620872970
Release 2012-03-21
Pages 272
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Mini farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family’s food on just a quarter acre—and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require. Now expanding exponentially on his bestselling Mini Farming: Self-Sufficiency on 1⁄4 Acre, Brett Markham gives you tips, tricks, and planning advice on how to make the most of your mini farm. New topics include: -Soil and Fertility yy Tools and Techniques -Planting Guides and Seeders -Easy Trellising -Weed Control Techniques -Greater Food Self-Sufficiency -Making Your Own Country Wines -Making Your Own Vinegars -Making Cheese at Home -Cooking for Self-Sufficiency Keep your costs down and production high with this complete guide to maximizing your mini farm—whether it’s a rooftop urban garden, a suburban backyard, or a more substantial plot of land. Materials, tools, and techniques are detailed with tables, diagrams, and 200 color illustrations and author photographs.



Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology Author Byong H. Lee
ISBN-10 9781118384916
Release 2014-12-01
Pages 544
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Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.



Manufacturing Yogurt and Fermented Milks

Manufacturing Yogurt and Fermented Milks Author Ramesh C. Chandan
ISBN-10 9781118481325
Release 2013-01-10
Pages 496
Download Link Click Here

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.



Cooking for the Specific Carbohydrate Diet

Cooking for the Specific Carbohydrate Diet Author Erica Kerwien
ISBN-10 9781612431932
Release 2013-04-22
Pages 160
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Cooking for the Specific Carbohydrate Diet has been writing in one form or another for most of life. You can find so many inspiration from Cooking for the Specific Carbohydrate Diet also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Cooking for the Specific Carbohydrate Diet book for free.



CHEF G s GOLDEN RECIPE COLLECTION

CHEF G s GOLDEN RECIPE COLLECTION Author Chef G
ISBN-10 9780557124329
Release
Pages
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CHEF G s GOLDEN RECIPE COLLECTION has been writing in one form or another for most of life. You can find so many inspiration from CHEF G s GOLDEN RECIPE COLLECTION also informative, and entertaining. Click DOWNLOAD or Read Online button to get full CHEF G s GOLDEN RECIPE COLLECTION book for free.



The Homesteading Handbook

The Homesteading Handbook Author Abigail R. Gehring
ISBN-10 9781616082659
Release 2011-05-25
Pages 272
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Explains how to grow an organic garden, preserve the food one grows, build alternate-energy devices by hand, identify edible wild foods, conserve water, handcraft household items and much more, in a book with 500 full-color illustrations. Original.



Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set Author Y. H. Hui
ISBN-10 9781466507876
Release 2005-12-19
Pages 3632
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.



The Ultimate Dehydrator Cookbook

The Ultimate Dehydrator Cookbook Author Tammy Gangloff
ISBN-10 9780811760867
Release 2014-09-15
Pages 368
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The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.



I Contain Multitudes

I Contain Multitudes Author Ed Yong
ISBN-10 9781473520189
Release 2016-09-01
Pages 368
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Selected as a Non-Fiction Book of the Year New York Times Selected as a Science Book of the Year by The Economist, The Times and Observer NEW YORK TIMES BESTSELLER Your body is teeming with tens of trillions of microbes. It’s an entire world, a colony full of life. In other words, you contain multitudes. These microscopic companions sculpt our organs, protect us from diseases, guide our behaviour, and bombard us with their genes. They also hold the key to understanding all life on earth. In I Contain Multitudes, Ed Yong opens our eyes and invites us to marvel at ourselves and other animals in a new light, less as individuals and more as thriving ecosystems. We learn the invisible and wondrous science behind the corals that construct mighty reefs and the squid that create their own light shows. We see how bacteria can alter our response to cancer-fighting drugs, tune our immune system, influence our evolution, and even modify our genetic make-up. And we meet the scientists who are manipulating these microscopic partners to our advantage. In a million tiny ways, I Contain Multitudes will radically change how you think about the natural world, and how you see yourself.



The Art of Fermentation

The Art of Fermentation Author Sandor Ellix Katz
ISBN-10 9781603582865
Release 2012
Pages 498
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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.



Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures

Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures Author Jaime Antonio Olvera
ISBN-10 CORNELL:31924003615899
Release 1971
Pages 184
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Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures has been writing in one form or another for most of life. You can find so many inspiration from Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Environmental Control of the Lactobacillus Bulgaricus Streptococcus Thermophilus Ratio in Yogurt Cultures book for free.



The Ultimate Food Allergy Cookbook and Survival Guide

The Ultimate Food Allergy Cookbook and Survival Guide Author Nicolette M. Dumke
ISBN-10 9781887624084
Release 2006
Pages 312
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The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health gives you everything you need to survive and recover from food allergies. It contains medical information about the diagnosis of food allergies, health problems that can be caused by food allergies, and your options for treatment. The book includes a rotation diet that is free from common food allergens such as wheat, milk, eggs, corn, soy, yeast, beef, legumes, citrus fruits, potatoes, tomatoes, and more. Instructions are given on how to personalize the standard rotation diet to meet your individual needs and fit your food preferences. It contains 500 recipes that can be used with (or without) the diet. Extensive reference sections include a listing of commercially prepared foods for allergy diets and sources for special foods, services, and products.