Manufacturing yogurt and fermented milks  [electronic resource] / 
edited by Ramesh C. Chandan, Arun Kilara. 
 - 2nd ed. 
 - Chichester :  Wiley-Blackwell,  2013. 
 - xvi, 477 p. :  ill. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>pt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits. 
<br/><br/><br/>Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
<br/><br/><label>ISBN: </label>9781118481332 (electronic bk.) 
<br/><br/><label>LCCN: </label>
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yogurt.<br/>Fermented milk.<br/>Dairy processing.<br/>Food industry and trade.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>SF275.Y6  / M36 2013