شیر و فرآورده‌های لبنی تخمیری ۲۰۱۵
Fermented Milk and Dairy Products 2015

1. Front Cover

2. Contents

3. Series Preface

4. Preface

5. Acknowledgments

6. Editor

7. Contributors

8. Chapter 1: Fermented Milk and Dairy Products : An Overview

9. Chapter 2: Nutritional and Therapeutic Characteristics of Fermented Dairy Products

10. Chapter 3: Lactic Acid Bacteria and Associated Product Characteristics within Milk Fermentation

11. Chapter 4: Types and Application of Lactic Starters

12. Chapter 5: Metabolic Characteristics of Lactic Starters

13. Chapter 6: Molecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System

14. Chapter 7: Preservation of Lactic Starter Cultures

15. Chapter 8: Natural and Cultured Buttermilk

16. Chapter 9: Acidophilus Milks

17. Chapter 10: Bifidus Milks

18. Chapter 11: Yogurt : Concepts and Developments

19. Chapter 12: Technology of Fresh Cheeses

20. Chapter 13: Dahi, Lassi, and Shrikhand

21. Chapter 14: Indonesian Dadih

22. Chapter 15: Traditional Fermented Dairy Products of Turkey

23. Chapter 16: Cheese Whey Fermentation

24. Chapter 17: Milk Kefir : Structure and Microbiological and Chemical Composition

25. Chapter 18: Koumiss : Nutritional and Therapeutic Values

26. Chapter 19: Viili

27. Chapter 20: Probiotic Dairy Products

28. Chapter 21: Health Benefits of Fermented Probiotic Dairy Products

29. Chapter 22: Validation of Health Claims for Fermented Milks

30. Chapter 23: Quality Assurance of Fermented Dairy Products

31. Chapter 24: Packaging of Fermented Milks and Dairy Products

32. Chapter 25: Xylitol : An Alternative Sweetener for Dairy Products

33. Back Cover