Yogurt Culture

Yogurt Culture Author Cheryl Sternman Rule
ISBN-10 9780544252325
Release 2015-04-14
Pages 352
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A global look at one of the world's most popular fermented foods, with recipes for every meal of the day



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.



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.



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.



Homesteading

Homesteading Author Abigail R. Gehring
ISBN-10 9781602397477
Release 2009
Pages 456
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A companion guide to the best-selling Back to Basics shares recommendations for identifying and incorporating green lifestyle choices, covering practices ranging from container gardening and keeping chickens to using rainwater and supporting sustainable restaurants.



Self Sufficiency

Self Sufficiency Author Abigail R. Gehring
ISBN-10 9781602399990
Release 2010
Pages 458
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Addresses today's increasing awareness about green lifestyles to share instructions for environmentally responsible and organic skills, from planting a family garden and implementing wind and solar energy utilities to building furniture and enjoying natural crafts.



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.



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.



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.



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.



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 Middle Eastern Kitchen

The Middle Eastern Kitchen Author Ghillie Basan
ISBN-10 0781811902
Release 2007-01
Pages 240
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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.



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.



Kurdish culture

Kurdish culture Author Denise L. Sweetnam
ISBN-10 STANFORD:36105114729077
Release 1994
Pages 335
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Kurdish culture has been writing in one form or another for most of life. You can find so many inspiration from Kurdish culture also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Kurdish culture book for free.



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.



Natural Stomach Care

Natural Stomach Care Author Anil Minocha
ISBN-10 158333159X
Release 2003
Pages 376
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Stating that many digestive disorders can be controlled through proper diet, exercise, and stress management, a guide to digestive health draws on traditonal and alternative medicine to outline a range of home remedies.



Streptococcus Advances in Research and Treatment 2013 Edition

Streptococcus   Advances in Research and Treatment  2013 Edition Author
ISBN-10 9781481692571
Release 2013-06-21
Pages 170
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Streptococcus—Advances in Research and Treatment: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Streptococcus pneumoniae. The editors have built Streptococcus—Advances in Research and Treatment: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Streptococcus pneumoniae in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Streptococcus—Advances in Research and Treatment: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.