[...]... Dairy Foods in the United States Fermented/ Cultured Dairy Products Occurrence and Consumption of Fermented Milks in Various Regions Milk of Various Species Cultures for Production of Fermented Milks Forms of Fermented Milks Major Commercial Fermented Milks Fermented Milks of Scandinavia Fermented Milks of Russia and East Europe Fermented Milks of Middle East Fermented Milks of South Asia References Bibliography.. .Manufacturing Yogurt and Fermented Milks Edited by Ramesh C Chandan Copyright © 2006 by Blackwell Publishing Part I Basic Background Manufacturing Yogurt and Fermented Milks Edited by Ramesh C Chandan Copyright © 2006 by Blackwell Publishing 1 History and Consumption Trends Ramesh C Chandan world’s milk is produced in the United States The American... Health-promoting attributes of consuming yogurt containing live and active cultures are well documented (Chandan, 1989; Chandan and Shahani, 1993; Fernandes et al., 1992) The current trend of using prebiotics and probiotic cultures in the manufacture of fermented milks and yogurt products is supported by clinical trials (Chandan, 1999; Ouwehand et al., 1999; Hirahara, 2002; Salminen and Ouwehand, 2003)... thermophilus, and Lb casei Additional details are given in chapters 20, 21 and 22 FERMENTED MILKS OF SCANDINAVIA As shown in Table 1.6, the Scandinavians have a high per capita consumption of fermented milks The fermented milks of Scandinavia are distinctive in flavor and texture They are generally characterized by a ropy and viscous body, and include viili, ymer, skyr, langfil, keldermilk, and several... with lactic starter and ripened for 14–16 hours at 22◦ C When the pH reaches 4.5, Lowcalorie / Light Yogurt Hard and Soft Frozen Mild Yogurt PLAIN YOGURT Yogurt with Probiotic Cultures Yogurt Drink/ Smoothie Long Life Yogurt Yogurt for Toddlers Yogurt for Breakfast Figure 1.3 Segmentation of yogurt market 12 Part I: Basic Background the coagulum is broken and blended with 0.18% salt and butter flakes... important fermented milk of the United States It is obtained from pasteurized skim or part skim milk cultured with lactococci and aroma-producing bacteria leuconostoc Whipped / Aerated Yogurt Fruit flavored Yogurt Figure 1.2 Trends in the total sales of buttermilk and sour cream and dips in the United States Generally, milk is standardized to 9–10% milk solids-not-fat and . references and index. ISBN-13: 97 8-0 -8 13 8-2 30 4-1 (alk. paper) ISBN-10: 0-8 13 8-2 30 4-8 (alk. paper) 1. Yogurt. 2. Fermented milk. 3. Dairy processing. 4. Food industry and trade. I. Chandan, Ramesh. alt="" Manufacturing Yogurt and Fermented Milks Manufacturing Yogurt and Fermented Milks Editor Ramesh C. Chandan Associate Editors Charles H. White Arun Kilara Y. H. Hui Ramesh C. Chandan, Ph.D.,. sepa- rate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 97 8-0 -8 13 8-2 30 4-1 ; ISBN-10: 0-8 13 8- 230 4-8 /2006 $.10. First edition, 2006 Library