This book investigates the comprehensive science and technology behind the manufacturing of yogurt and other fermented milk products. It serves as a detailed technical guide, drawing on extensive research and industry knowledge to explain the complex processes involved in creating these popular dairy items. The work aims to provide a thorough understanding of the microbiology, biochemistry, and engineering principles that underpin successful fermentation.

This book is recognized as a definitive technical resource for professionals and students in the dairy industry. Its detailed approach to the science and engineering of fermented milk production makes it a valuable reference for understanding product development and manufacturing processes. The comprehensive scope and scientific rigor suggest it is aimed at a specialist audience seeking in-depth knowledge.