Dr Ramesh C. Chandan, President, Global Technologies Inc, Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science and technology and has worked for more than 40 years in various food companies including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

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• List of contributors xiPreface to the second edition xiiiPreface to the first edition xvPART I BASIC BACKGROUND 11 History and consumption trends 3Ramesh C. Chandan1.1 Overview of the world dairy industry 31.2 Milk production in the USA 31.3 Production of dairy foods in the USA 41.4 Fermented/cultured dairy products 71.5 Occurrence and consumption of fermented milks in various regions 81.6 Major commercial fermented milks 111.7 Scandinavian fermented milks 151.8 Russian and Eastern European fermented milks 161.9 Middle Eastern fermented milks 161.10 South Asian fermented milks 172 Milk composition, physical and processing characteristics 21Guillaume Brisson and Harjinder Singh2.1 Introduction 212.2 Milk composition 212.3 Milk components and processing characteristics 232.4 Physicochemical properties of milk 373 Regulatory requirements for milk production, transportation and processing 49Cary P. Frye3.1 Introduction 493.2 From farm to factory 493.3 History of milk safety 503.4 United States Public Health Grade "A" Milk Safety Program 503.5 Inspection of milk safety 513.6 Farm requirements 523.7 Milk transportation 533.8 Processing plant 543.9 Hazard Analysis and Critical Control Point System 583.10 Standards and regulations 603.11 Milk pricing—US Federal Milk Marketing Orders 654 Regulations for product standards and labeling 71Cary P. Frye4.1 US Code of Federal Regulations 714.2 US product standards of identity 714.3 Fermented milk and milk products 724.4 Stayed provisions 774.5 Frozen yogurt 794.6 Food additives and packaging 794.7 Labeling 804.8 Codex Standards and definitions for fermented-milk products 895 Principles of dairy processing 95Arun Kilara5.1 Introduction 955.2 From farm to factory 955.3 Storage of raw milk 965.4 Overview of processing equipment in a dairy plant 995.5 Centrifugal operations 1055.6 Thermal-processing systems 1075.7 Homogenization 1105.8 Membrane technology 1115.9 Conclusion 1136 Starter cultures for yogurt and fermented milks 115Ebenezer R. Vedamuthu6.1 Introduction 1156.2 Starter functions 1186.3 Factors affecting starter performance 1206.4 Microorganisms used in starters for cultured dairy products 1276.5 Genus Lactococcus 1306.6 Comments on Cit + Lactococcus lactis ssp. lactis 1366.7 Genus Leuconostoc 1366.8 Genus Streptococcus 1386.9 Genus Lactobacillus 1406.10 Genus Bifidobacterium 1426.11 Starter-culture production 1426.12 Miscellaneous starters 1466.13 Literature 1467 Fermented dairy packaging materials 149Aaron L. Brody7.1 Introduction 1497.2 Fundamentals of packaging 1507.3 Packaging materials 1517.4 Interactions between product and packaging 1607.5 The package in product distribution 1627.6 Graphic design and assessment 1637.7 Economics of packaging 1647.8 Regulation 1657.9 Packaging and the environment 1667.10 Packaging for yogurt and fermented dairy products 1687.11 Future trends 1748 Milk and milk-based ingredients 177Isabelle Sodini and Phillip S. Tong8.1 Introduction 1778.2 Composition and specifications 1778.3 Performances in yogurt formulation 1788.4 Conclusion 189PART II MANUFACTURE OF YOGURT 1939 Yogurt: fruit preparations and fl avoring materials 195Kevin O'Rell and Ramesh C. Chandan9.1 Introduction 1959.2 Fruit as a raw material for yogurt preparations 1969.3 Processing of fruit for use in yogurt fruit preparations 1979.4 Formulation of fruit preparations 2009.5 Processing yogurt fruit preparations 2099.6 Packaging of fruit preparations 2139.7 Acknowledgment 21510 Ingredients for yogurt manufacture 217Ramesh C. Chandan and Kevin O'Rell10.1 Introduction 21710.2 Dairy ingredients and their origin 21710.3 Sweeteners 22410.4 Stabilizers 23311 Principles of yogurt processing 239Ramesh C. Chandan and Kevin O'Rell11.1 Introduction 23911.2 Mix preparation 23911.3 Heat treatment 23911.4 Homogenization 24111.5 Yogurt starter 24211.6 Changes in milk constituents during yogurt production 25612 Manufacture of various types of yogurt 263Kevin O'Rell and Ramesh C. Chandan12.1 Introduction 26312.2 General manufacturing procedures applicable to all categories 26312.3 Yogurt types, styles, subcategories and definitions 26812.4 Market statistics on the yogurt trade 26912.5 Manufacturing process for major yogurt categories 27212.6 General manufacturing procedures for major types of yogurt 27812.7 Post-culturing heat treatment 29413 Greek-style yogurt and related products 297Arun Kilara and Ramesh C. Chandan13.1 Introduction 29713.2 Greek-style yogurt 29913.3 Chakka and shrikhand 30513.4 Quarg and fromage frais 30913.5 Mishti doi/dahi 31514 Plant cleaning and sanitization 319Dennis Bogart14.1 Introduction 31914.2 Cleaning 32014.3 Sanitization 32614.4 Phage control 32814.5 A final thought 33015 Yogurt plant: quality assurance 331Kevin O'Rell and Ramesh C. Chandan15.1 Introduction 33115.2 Regulatory obligations 33115.3 Quality-control programs 34115.4 National Yogurt Association criteria for live- and active-culture yogurts 34615.5 Specification program 34816 Sensory analysis of yogurt 353Yonca Karagül-Yüceer and MaryAnne Drake16.1 Introduction 35316.2 Sensory-analysis techniques 35316.3 Sensory analysis of yogurt 35916.4 Conclusions 364PART III MANUFACTURE OF FERMENTED MILKS 36917 Cultured buttermilk 371Charles H. White17.1 Introduction 37117.2 Milk supply 37317.3 Processing of milk 37417.4 Buttermilk starter culture 37417.5 Breaking, cooling, bottling and distribution 37618 Cultured/sour cream 381Bill Born18.1 Early history 38118.2 Present standards 38318.3 Sour-cream products 38819 Other fermented and culture-containing milks 393Ebenezer R. Vedamuthu19.1 Introduction 39319.2 Dahi 39519.3 Kefir 39919.4 Koumiss 40219.5 Acidophilus milk and sweet acidophilus milk 40319.6 Probiotic milks 40619.7 Bulgarian milk 40719.8 Skyr 40719.9 Viili 40819.10 Kurut 409PART IV HEALTH BENEFITS 41120 Functional foods and disease prevention 413Ramesh C. Chandan and Nagendra P. Shah20.1 Introduction 41320.2 Functional foods 41420.3 Bioactive dairy ingredients 41520.4 Milk fat 42120.5 Probiotics 42220.6 Fortification 42920.7 Physiologically active ingredients 42921 Health benefits of yogurt and fermented milks 433Nagendra P. Shah21.1 Introduction 43321.2 Yogurt and other fermented milks 43521.3 Health benefits of fermented milks 43822 Probiotics and fermented milks 451Nagendra P. Shah22.1 Introduction 45122.2 Taxonomy of lactic-acid bacteria 45122.3 Probiotic bacteria 45222.4 Selection criteria for probiotics 45322.5 Health benefits of Lactobacillus acidophilus and bifidobacteria 45922.6 Conclusion 465References and further reading 466Index 469

Dr Ramesh C. Chandan, President, Global Technologies Inc, Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science and technology and has worked for more than 40 years in various food companies including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Select Guide Rating

• List of contributors xiPreface to the second edition xiiiPreface to the first edition xvPART I BASIC BACKGROUND 11 History and consumption trends 3Ramesh C. Chandan1.1 Overview of the world dairy industry 31.2 Milk production in the USA 31.3 Production of dairy foods in the USA 41.4 Fermented/cultured dairy products 71.5 Occurrence and consumption of fermented milks in various regions 81.6 Major commercial fermented milks 111.7 Scandinavian fermented milks 151.8 Russian and Eastern European fermented milks 161.9 Middle Eastern fermented milks 161.10 South Asian fermented milks 172 Milk composition, physical and processing characteristics 21Guillaume Brisson and Harjinder Singh2.1 Introduction 212.2 Milk composition 212.3 Milk components and processing characteristics 232.4 Physicochemical properties of milk 373 Regulatory requirements for milk production, transportation and processing 49Cary P. Frye3.1 Introduction 493.2 From farm to factory 493.3 History of milk safety 503.4 United States Public Health Grade "A" Milk Safety Program 503.5 Inspection of milk safety 513.6 Farm requirements 523.7 Milk transportation 533.8 Processing plant 543.9 Hazard Analysis and Critical Control Point System 583.10 Standards and regulations 603.11 Milk pricing—US Federal Milk Marketing Orders 654 Regulations for product standards and labeling 71Cary P. Frye4.1 US Code of Federal Regulations 714.2 US product standards of identity 714.3 Fermented milk and milk products 724.4 Stayed provisions 774.5 Frozen yogurt 794.6 Food additives and packaging 794.7 Labeling 804.8 Codex Standards and definitions for fermented-milk products 895 Principles of dairy processing 95Arun Kilara5.1 Introduction 955.2 From farm to factory 955.3 Storage of raw milk 965.4 Overview of processing equipment in a dairy plant 995.5 Centrifugal operations 1055.6 Thermal-processing systems 1075.7 Homogenization 1105.8 Membrane technology 1115.9 Conclusion 1136 Starter cultures for yogurt and fermented milks 115Ebenezer R. Vedamuthu6.1 Introduction 1156.2 Starter functions 1186.3 Factors affecting starter performance 1206.4 Microorganisms used in starters for cultured dairy products 1276.5 Genus Lactococcus 1306.6 Comments on Cit + Lactococcus lactis ssp. lactis 1366.7 Genus Leuconostoc 1366.8 Genus Streptococcus 1386.9 Genus Lactobacillus 1406.10 Genus Bifidobacterium 1426.11 Starter-culture production 1426.12 Miscellaneous starters 1466.13 Literature 1467 Fermented dairy packaging materials 149Aaron L. Brody7.1 Introduction 1497.2 Fundamentals of packaging 1507.3 Packaging materials 1517.4 Interactions between product and packaging 1607.5 The package in product distribution 1627.6 Graphic design and assessment 1637.7 Economics of packaging 1647.8 Regulation 1657.9 Packaging and the environment 1667.10 Packaging for yogurt and fermented dairy products 1687.11 Future trends 1748 Milk and milk-based ingredients 177Isabelle Sodini and Phillip S. Tong8.1 Introduction 1778.2 Composition and specifications 1778.3 Performances in yogurt formulation 1788.4 Conclusion 189PART II MANUFACTURE OF YOGURT 1939 Yogurt: fruit preparations and fl avoring materials 195Kevin O'Rell and Ramesh C. Chandan9.1 Introduction 1959.2 Fruit as a raw material for yogurt preparations 1969.3 Processing of fruit for use in yogurt fruit preparations 1979.4 Formulation of fruit preparations 2009.5 Processing yogurt fruit preparations 2099.6 Packaging of fruit preparations 2139.7 Acknowledgment 21510 Ingredients for yogurt manufacture 217Ramesh C. Chandan and Kevin O'Rell10.1 Introduction 21710.2 Dairy ingredients and their origin 21710.3 Sweeteners 22410.4 Stabilizers 23311 Principles of yogurt processing 239Ramesh C. Chandan and Kevin O'Rell11.1 Introduction 23911.2 Mix preparation 23911.3 Heat treatment 23911.4 Homogenization 24111.5 Yogurt starter 24211.6 Changes in milk constituents during yogurt production 25612 Manufacture of various types of yogurt 263Kevin O'Rell and Ramesh C. Chandan12.1 Introduction 26312.2 General manufacturing procedures applicable to all categories 26312.3 Yogurt types, styles, subcategories and definitions 26812.4 Market statistics on the yogurt trade 26912.5 Manufacturing process for major yogurt categories 27212.6 General manufacturing procedures for major types of yogurt 27812.7 Post-culturing heat treatment 29413 Greek-style yogurt and related products 297Arun Kilara and Ramesh C. Chandan13.1 Introduction 29713.2 Greek-style yogurt 29913.3 Chakka and shrikhand 30513.4 Quarg and fromage frais 30913.5 Mishti doi/dahi 31514 Plant cleaning and sanitization 319Dennis Bogart14.1 Introduction 31914.2 Cleaning 32014.3 Sanitization 32614.4 Phage control 32814.5 A final thought 33015 Yogurt plant: quality assurance 331Kevin O'Rell and Ramesh C. Chandan15.1 Introduction 33115.2 Regulatory obligations 33115.3 Quality-control programs 34115.4 National Yogurt Association criteria for live- and active-culture yogurts 34615.5 Specification program 34816 Sensory analysis of yogurt 353Yonca Karagül-Yüceer and MaryAnne Drake16.1 Introduction 35316.2 Sensory-analysis techniques 35316.3 Sensory analysis of yogurt 35916.4 Conclusions 364PART III MANUFACTURE OF FERMENTED MILKS 36917 Cultured buttermilk 371Charles H. White17.1 Introduction 37117.2 Milk supply 37317.3 Processing of milk 37417.4 Buttermilk starter culture 37417.5 Breaking, cooling, bottling and distribution 37618 Cultured/sour cream 381Bill Born18.1 Early history 38118.2 Present standards 38318.3 Sour-cream products 38819 Other fermented and culture-containing milks 393Ebenezer R. Vedamuthu19.1 Introduction 39319.2 Dahi 39519.3 Kefir 39919.4 Koumiss 40219.5 Acidophilus milk and sweet acidophilus milk 40319.6 Probiotic milks 40619.7 Bulgarian milk 40719.8 Skyr 40719.9 Viili 40819.10 Kurut 409PART IV HEALTH BENEFITS 41120 Functional foods and disease prevention 413Ramesh C. Chandan and Nagendra P. Shah20.1 Introduction 41320.2 Functional foods 41420.3 Bioactive dairy ingredients 41520.4 Milk fat 42120.5 Probiotics 42220.6 Fortification 42920.7 Physiologically active ingredients 42921 Health benefits of yogurt and fermented milks 433Nagendra P. Shah21.1 Introduction 43321.2 Yogurt and other fermented milks 43521.3 Health benefits of fermented milks 43822 Probiotics and fermented milks 451Nagendra P. Shah22.1 Introduction 45122.2 Taxonomy of lactic-acid bacteria 45122.3 Probiotic bacteria 45222.4 Selection criteria for probiotics 45322.5 Health benefits of Lactobacillus acidophilus and bifidobacteria 45922.6 Conclusion 465References and further reading 466Index 469

Dr Ramesh C. Chandan, President, Global Technologies Inc, Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science and technology and has worked for more than 40 years in various food companies including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

Select Guide Rating

• List of contributors xiPreface to the second edition xiiiPreface to the first edition xvPART I BASIC BACKGROUND 11 History and consumption trends 3Ramesh C. Chandan1.1 Overview of the world dairy industry 31.2 Milk production in the USA 31.3 Production of dairy foods in the USA 41.4 Fermented/cultured dairy products 71.5 Occurrence and consumption of fermented milks in various regions 81.6 Major commercial fermented milks 111.7 Scandinavian fermented milks 151.8 Russian and Eastern European fermented milks 161.9 Middle Eastern fermented milks 161.10 South Asian fermented milks 172 Milk composition, physical and processing characteristics 21Guillaume Brisson and Harjinder Singh2.1 Introduction 212.2 Milk composition 212.3 Milk components and processing characteristics 232.4 Physicochemical properties of milk 373 Regulatory requirements for milk production, transportation and processing 49Cary P. Frye3.1 Introduction 493.2 From farm to factory 493.3 History of milk safety 503.4 United States Public Health Grade "A" Milk Safety Program 503.5 Inspection of milk safety 513.6 Farm requirements 523.7 Milk transportation 533.8 Processing plant 543.9 Hazard Analysis and Critical Control Point System 583.10 Standards and regulations 603.11 Milk pricing—US Federal Milk Marketing Orders 654 Regulations for product standards and labeling 71Cary P. Frye4.1 US Code of Federal Regulations 714.2 US product standards of identity 714.3 Fermented milk and milk products 724.4 Stayed provisions 774.5 Frozen yogurt 794.6 Food additives and packaging 794.7 Labeling 804.8 Codex Standards and definitions for fermented-milk products 895 Principles of dairy processing 95Arun Kilara5.1 Introduction 955.2 From farm to factory 955.3 Storage of raw milk 965.4 Overview of processing equipment in a dairy plant 995.5 Centrifugal operations 1055.6 Thermal-processing systems 1075.7 Homogenization 1105.8 Membrane technology 1115.9 Conclusion 1136 Starter cultures for yogurt and fermented milks 115Ebenezer R. Vedamuthu6.1 Introduction 1156.2 Starter functions 1186.3 Factors affecting starter performance 1206.4 Microorganisms used in starters for cultured dairy products 1276.5 Genus Lactococcus 1306.6 Comments on Cit + Lactococcus lactis ssp. lactis 1366.7 Genus Leuconostoc 1366.8 Genus Streptococcus 1386.9 Genus Lactobacillus 1406.10 Genus Bifidobacterium 1426.11 Starter-culture production 1426.12 Miscellaneous starters 1466.13 Literature 1467 Fermented dairy packaging materials 149Aaron L. Brody7.1 Introduction 1497.2 Fundamentals of packaging 1507.3 Packaging materials 1517.4 Interactions between product and packaging 1607.5 The package in product distribution 1627.6 Graphic design and assessment 1637.7 Economics of packaging 1647.8 Regulation 1657.9 Packaging and the environment 1667.10 Packaging for yogurt and fermented dairy products 1687.11 Future trends 1748 Milk and milk-based ingredients 177Isabelle Sodini and Phillip S. Tong8.1 Introduction 1778.2 Composition and specifications 1778.3 Performances in yogurt formulation 1788.4 Conclusion 189PART II MANUFACTURE OF YOGURT 1939 Yogurt: fruit preparations and fl avoring materials 195Kevin O'Rell and Ramesh C. Chandan9.1 Introduction 1959.2 Fruit as a raw material for yogurt preparations 1969.3 Processing of fruit for use in yogurt fruit preparations 1979.4 Formulation of fruit preparations 2009.5 Processing yogurt fruit preparations 2099.6 Packaging of fruit preparations 2139.7 Acknowledgment 21510 Ingredients for yogurt manufacture 217Ramesh C. Chandan and Kevin O'Rell10.1 Introduction 21710.2 Dairy ingredients and their origin 21710.3 Sweeteners 22410.4 Stabilizers 23311 Principles of yogurt processing 239Ramesh C. Chandan and Kevin O'Rell11.1 Introduction 23911.2 Mix preparation 23911.3 Heat treatment 23911.4 Homogenization 24111.5 Yogurt starter 24211.6 Changes in milk constituents during yogurt production 25612 Manufacture of various types of yogurt 263Kevin O'Rell and Ramesh C. Chandan12.1 Introduction 26312.2 General manufacturing procedures applicable to all categories 26312.3 Yogurt types, styles, subcategories and definitions 26812.4 Market statistics on the yogurt trade 26912.5 Manufacturing process for major yogurt categories 27212.6 General manufacturing procedures for major types of yogurt 27812.7 Post-culturing heat treatment 29413 Greek-style yogurt and related products 297Arun Kilara and Ramesh C. Chandan13.1 Introduction 29713.2 Greek-style yogurt 29913.3 Chakka and shrikhand 30513.4 Quarg and fromage frais 30913.5 Mishti doi/dahi 31514 Plant cleaning and sanitization 319Dennis Bogart14.1 Introduction 31914.2 Cleaning 32014.3 Sanitization 32614.4 Phage control 32814.5 A final thought 33015 Yogurt plant: quality assurance 331Kevin O'Rell and Ramesh C. Chandan15.1 Introduction 33115.2 Regulatory obligations 33115.3 Quality-control programs 34115.4 National Yogurt Association criteria for live- and active-culture yogurts 34615.5 Specification program 34816 Sensory analysis of yogurt 353Yonca Karagül-Yüceer and MaryAnne Drake16.1 Introduction 35316.2 Sensory-analysis techniques 35316.3 Sensory analysis of yogurt 35916.4 Conclusions 364PART III MANUFACTURE OF FERMENTED MILKS 36917 Cultured buttermilk 371Charles H. White17.1 Introduction 37117.2 Milk supply 37317.3 Processing of milk 37417.4 Buttermilk starter culture 37417.5 Breaking, cooling, bottling and distribution 37618 Cultured/sour cream 381Bill Born18.1 Early history 38118.2 Present standards 38318.3 Sour-cream products 38819 Other fermented and culture-containing milks 393Ebenezer R. Vedamuthu19.1 Introduction 39319.2 Dahi 39519.3 Kefir 39919.4 Koumiss 40219.5 Acidophilus milk and sweet acidophilus milk 40319.6 Probiotic milks 40619.7 Bulgarian milk 40719.8 Skyr 40719.9 Viili 40819.10 Kurut 409PART IV HEALTH BENEFITS 41120 Functional foods and disease prevention 413Ramesh C. Chandan and Nagendra P. Shah20.1 Introduction 41320.2 Functional foods 41420.3 Bioactive dairy ingredients 41520.4 Milk fat 42120.5 Probiotics 42220.6 Fortification 42920.7 Physiologically active ingredients 42921 Health benefits of yogurt and fermented milks 433Nagendra P. Shah21.1 Introduction 43321.2 Yogurt and other fermented milks 43521.3 Health benefits of fermented milks 43822 Probiotics and fermented milks 451Nagendra P. Shah22.1 Introduction 45122.2 Taxonomy of lactic-acid bacteria 45122.3 Probiotic bacteria 45222.4 Selection criteria for probiotics 45322.5 Health benefits of Lactobacillus acidophilus and bifidobacteria 45922.6 Conclusion 465References and further reading 466Index 469