978-620-0-28699-4

Preparation of Cinnamon Oleoresin Incorporated Yogurt

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Summary:

Yogurt is one of the popular fermented milk products having different names and forms. It is a mixture of milk (whole, low-fat, or nonfat) and even cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Other bacteria may be added to the culture. The popularity of yogurt is due to various health claims and therapeutic values. Along with these, the flavor of yogurt has played an important role in increasing its consumer demand. Sweeteners (for example, sugar, honey, and aspartame), flavorings (for example, vanilla and coffee), and other ingredients (for example, fruits, spices, preserves, and stabilizers such as gelatin to improve the textural property) are added that modify the flavor of yogurt. The aroma, body, and taste of yogurt and other cultured dairy products can vary depending on the type of culture and milk, amount of milk fat and nonfat milk solids, fermentation process, and temperature used.

Author:

Gyanu Khadka

Biographie:

Author is a scholar of Food Technology and has keen interest in brewery and dairy technology. He has completed Secondary School from Bhagawati Ma. Vi. Dhuseni, Ilam, High School from Adarsha H. S. School Ilam and Bachelor from Central Campus of Technology, Hattisar, Dharan, Nepal.

Number of Pages:

84

Book language:

English

Published On:

2019-08-22

ISBN:

978-620-0-28699-4

Publishing House:

LAP LAMBERT Academic Publishing

Keywords:

Cinnamon, Shelf life, Sensory analysis, syneresis, Yogurt

Product category:

MATHEMATICS / General