Items related to Technology and Nutritional View of Yoghurt
Synopsis
Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled ""Technology and Nutritional View of Yoghurt""comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.
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Technology and Nutritional View of Yoghurt
Published by
Astral International (P) Ltd Daya, 2015
ISBN 10: 9351246817
ISBN 13: 9789351246817
New
Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. viii + 249. Seller Inventory # 26374597348
Quantity: 4 available
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Technology and Nutritional View of Yoghurt
Published by
Astral International (P) Ltd, 2015
ISBN 10: 9351246817
ISBN 13: 9789351246817
New
Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. pp. viii + 249. Seller Inventory # 371480891
Quantity: 4 available
Stock Image
Technology and Nutritional View of Yoghurt
Published by
Astral International (P) Ltd, 2015
ISBN 10: 9351246817
ISBN 13: 9789351246817
New
Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 5 out of 5 stars
Condition: New. pp. viii + 249. Seller Inventory # 18374597358
Quantity: 4 available
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Technology and Nutritional View of Yoghurt
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9789351246817. Seller Inventory # 2417061
Quantity: 1 available
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Technology and Nutritional View of Yoghurt
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Contents: 1. Introduction. 2. Heat Treatment. 3. Yoghurt. 4. Quality control. 5. Packaging System of Food. 6. Works imparted on yoghurt. 7. Yoghurt technology and experimentation. 8. Results and Discussion : Part I. Effect of levels of fat, SNF, temperature and starter culture on physical attributes of yoghurt prepared from cow and buffalo milk. Part II. Effect of yoghurt on the performance of rats. 9. Summary and Conclusions. References. Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled "Technology and Nutritional View of Yoghurt" comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.(jacket). Seller Inventory # 115985
Quantity: 1 available