Books about Yoghurt from Amazon.com

The most important food in Indian kitchen is yoghurt or 'curds' that is associated with cultural, social and religious practices. Yoghurt is a by product of milk and results in the most delicious vegetarian cuisine. It is an important source of nutrition and has the unique quality of being eaten in its natural form or made tastier by adding a range of vegetables, spices and condiments. Visit vijisamayal.org.
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Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures..
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This digital document is an article from Siempre!, published by Edicional Siempre on January 9, 1997. The length of the article is 573 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Danone, altruismo de piratas. (la filantropía de la compañía Danone, el productor de yoghurt)(TT: Danone, pirate's altruism) (TA: philanthropy of the Danone Company, yogurt producer)
Author: Alberto Domingo
Publication:Siempre! (Refereed)
Date: January 9, 1997
Publisher: Edicional Siempre
Issue: n2273 Page: p83(1)

Distributed by Thomson Gale.
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