2007•Unpublished venueRequires access

Structure of Fermented Milks

Adnan Y. Tamime, Areej Hamad Hassan, Edward R. Farnworth, Takahiro Toba

Abstract

This chapter contains sections titled: Introduction Background to manufacturing practice Patterns of production and consumption Lactic acid fermentations Lactic acid-yeast fermentations Lactic acid-mould fermentations Concentrated fermented milk products Frozen yoghurt and related products Dried fermented milk products Conclusions

About this research paper

What this paper is about

Why it matters

OpenAlex reports 29 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Fermentation, Food science, Chemistry