Fermented milks / 
edited by Adnan Tamime. 
 - Oxford, UK :  Blackwell Science Ltd.,  c2006. 
 - xviii, 262 p. :  ill. (some col.) ;  25 cm. 
 - Society of Dairy Technology .
 - Society of Dairy Technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>1. Types of fermented milks - 2. Started cultures - 3. Manufacture of yoghurt - 4. Properties of yoghurt and their appraisal - 5. Production of drinking products - 6. Production of concentrated products - 7. Nordin/Scandinavian fermented milk products - 8. Production of Kefir, Koumiss and other related products - 9. Miscellaneous fermented milk products - 10. Mechanisation, automation and future developments. 
<br/><br/><label>ISBN: </label>9780632064588 (hbk.) 0632064587 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented milk.
<br/><br/><label>Dewey Class. No.: </label>637  / FER 2006