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Books on the topic 'Fermentation of milk'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

K, Robinson R., ed. Therapeutic properties of fermented milks. Elsevier Applied Science, 1991.

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2

Prakash, Tamang Jyoti, and Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Taylor & Francis, 2010.

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3

Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

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4

Functions of fermented milk: Challenges for the health sciences. Elsevier Applied Science, 1992.

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5

Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2022.

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6

Richard N. B. 1882 Hart. Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2018.

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7

Richard N. b. 1882 Hart. Leavening Agents; Yeast, Leaven, Salt-rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Franklin Classics, 2018.

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8

Hart, Richard Newell. Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Franklin Classics, 2018.

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9

Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. Creative Media Partners, LLC, 2022.

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10

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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11

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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12

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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13

Kelly, Alan, Patrick Fox, and Tim Cogan. From Farm to Table. Oxford University PressNew York, NY, 2024. https://doi.org/10.1093/9780197581025.001.0001.

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Abstract The consumption of dairy products, made from the milk of cows, sheep, goats, and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millennia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins, and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking, and salting, which are the keys

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14

Wettstein, Hans-Rudolf. Influence of plant lecithins on rumen fermentation, lipid digestion and quality of milk and body fat in cattle. 2000.

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15

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2023.

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16

Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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17

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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18

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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19

United States Office of Experiment S. Milk Fermentations and Their Relations to Dairying. Creative Media Partners, LLC, 2023.

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20

United States. Office Of Exper Stations. Milk Fermentations and Their Relations to Dairying. HardPress, 2020.

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21

United States Office of Experiment S. Milk Fermentations and Their Relations to Dairying. Creative Media Partners, LLC, 2023.

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22

Levata-Jovanovic, Marina. Characterization of dairy leuconostocs and method to use Leuconostoc mesenteroides ssp. cremoris to improve milk fermentations. 1995.

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23

Zürich, Eidgenössische Technische Hochschule, ed. Ecology and evolution of Streptococcus thermophilus bacteriophages in industrial milk fermentations. 1999.

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