Technology and Nutritional View of Yoghurt
by Jai Singh
ISBN: 9789386949462
View Ebook
Imprint : DAYA
Year : 2018
Price : Rs. 8995.00
Biblio : viii+249 p., tabls., 23 cm
Author Profile
Dr. Jai Singh presently working as Professor and Former Head, Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi. Dr. Singh has more than 27 years of teaching and research experiences of undergraduate and postgraduate levels. He has published several research papers in International Journals of repute and authored five books. Besides this, he has guided more than 30 M.Sc. and Ph.D. students. Dr. Singh has participated/ delivered le
About The Book
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 a
Table of Contents
Chapter 1. Introduction 1 <br/>
Chapter 2. Heat Treatment 8 <br/>
Chapter 3. Yoghurt <br/>
Chapter 4. Quality control <br/>
Chapter 5. Packaging System of Food 37 <br/>
Chapter 6. Works imparted on yoghurt 47 <br/>
Chapter 7. Yoghurt technology and experimentation 90 <br/>
Chapter 8. Results and Discussion : 95 <br/>
Part II - Effect of yoghurt on the performance of rats <br/>
Chapter 9. Summary and Conclusions 231 <br/>
References 238
