Chandan Ramesh C. - Manufacturing Yogurt and Fermented Milks

We dedicate this book to Professor Khem M. Shahani, who inspired, mentored and guided both of the editors of this book while they were graduate students at the University of NebraskaLincoln. In our opinion, Dr Shahani truly belonged to the distinguished world class of pioneers in conducting sound scientific studies on the beneficial health attributes of consuming live and active yogurt containing probiotics, as exemplified by Lactobacillus acidophilus, other lactobacilli and bifidobacteria. The groundbreaking work of his research laboratory at the University of NebraskaLincoln elucidated how yogurt culture containing active lactase enzyme helps in the digestion of lactose in lactose-malabsorbing individuals. Other research work showed a reduction of serum cholesterol as a result of consumption of acidophilus products. His research team demonstrated immune-system enhancement by the consumption of probiotic cultures. Furthermore, it provided evidence for the suppression of pathogenic bacteria (such as Heliobacter pylori, E. coli, Salmonella and Staphylococcus aureus) by Lactobacillus acidophilus. We were indeed fortunate to have worked on some of the areas mentioned above under Dr Shahanis tutelage and direction.

Prior to Dr Shahanis outstanding research findings, the scientific and medical community did not generally recognize or appreciate the health merits of live and active yogurt bacteria and probiotic cultures. With the help of Dr Shahani, compelling scientific data made a profound impact on the philosophy of health maintenance and improvement. The results of his probiotic research, as well as his numerous presentations to international audiences, brought credibility and convinced many clinicians around the world regarding the outstanding health benefits of consuming live and active probiotic cultures. In this regard, we believe that Dr Shahani initiated a movement to bring the science of probiotics and their use directly to consumers concerned with improving their health.

We dedicate this book to the memory of Dr Shahani for his outstanding pioneering work on yogurt and probiotic cultures.

Ramesh C. Chandan and Arun Kilara

This edition first published 2013 2013 by John Wiley & Sons, Inc
First edition published 2006 2006 by Blackwell Publishing

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Library of Congress Cataloging-in-Publication Data

Manufacturing yogurt and fermented milks / edited by Ramesh C. Chandan, Global Technologies, Inc., Coon Rapids, MN, Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, NC. Second edition.
pages cm
Includes bibliographical references and index.

ISBN 978-1-118-48130-1 (ebook) ISBN 978-1-118-48131-8 (mobi) ISBN 978-1-118-48132-5 (epub) ISBN 978-1-118-48133-2 (ebook/epdf) ISBN 978-1-119-96708-8 (hardback : alk. paper) 1. Yogurt. 2. Fermented milk. 3. Dairy processing. 4. Food industry and trade. I. Chandan, Ramesh C. II. Kilara, Arun.

SF275.Y6M36 2013
637.146dc23

2012030221

A catalogue record for this book is available from the British Library.

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Cover image: WavebreakmediaMicro - Fotolia.com
Cover design by Meaden Creative

Dennis Bogart
Randolph Associates, Inc.
Birmingham, Alabama,
USA
Bill Born
Dairy Consultant (retired from Dean Foods Co.)
Rockford, Illinois,
USA
Guillaume Brisson, PhD
Riddet Institute
Massey University
New Zealand
Aaron L. Brody, PhD
President & CEO
Packaging/Brody, Inc.
Duluth, Georgia,
USA
Ramesh C. Chandan, PhD
Consultant
Global Technologies, Inc.
Coon Rapids, Minnesota,
USA
MaryAnne Drake, PhD
Department of Food Science
North Carolina State University
Raleigh, North Carolina,
USA
Cary P. Frye
Vice-President, Regulatory Affairs
International Dairy Foods Association
Washington, DC,
USA
Yonca Karagl-Yceer, PhD
Assistant Professor
Canakkale Onsekiz Mart University
Department of Food Engineering
Terzioglu Campus
Turkey
Arun Kilara, PhD
Principal, Nutri+Food Business Consulting
Chapel Hill, North Carolina,
USA
Kevin ORell
Senior Vice President, Operations/R&D
The YoCrunch Company, LLC
Rosemont, Illinois,
USA
Nagendra P. Shah, PhD, FAIFST
Professor of Food Science
The University of Hong Kong
Pokfulam Road, Hong Kong
Harjinder Singh, PhD, FRSNZ
FIAFoST Director
Riddet Institute
Massey University
New Zealand
Isabelle Sodini, PhD
Portocork America
Napa, California,
USA
Phillip S. Tong, PhD
Director, Dairy Products Technology Center
California Polytechnic State University
San Luis Obispo, California,
USA
Ebenezer R. Vedamuthu, PhD
Consultant
Corvallis, Oregon,
USA
Charles H. White, PhD
Randolph Associates, Inc.
Birmingham, Alabama,
USA

The first edition of Manufacturing Yogurt and Fermented Milks was published in 2006. The book was well received and it is gratifying to note that the publisher wants to bring out the second edition. A number of developments have taken place since the first edition was published. Yogurt continues to be one of the fastest-growing food categories in the USA as well as in the rest of the world. New introductions in the marketplace include health-oriented smoothies/drinks, yogurts containing probiotics and prebiotics, yogurts with specific strains claiming digestive and immune-enhancing benefits, uniquely textured Greek-style yogurt and yogurt fortified with vitamins A and D, calcium, fiber and other health-enhancing ingredients. Greek-style yogurt, with its new texture and attractive consumer-positive attribute (twice as much protein), now commands nearly one-quarter of the total yogurt market in the USA. Similarly, frozen yogurt has taken hold, and new offerings include probiotics and health-oriented ingredients.