It takes the average reader 7 hours and 32 minutes to read Development and Manufacture of Yogurt and Other Functional Dairy Products by Fatih Yildiz
Assuming a reading speed of 250 words per minute. Learn more
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.
Development and Manufacture of Yogurt and Other Functional Dairy Products by Fatih Yildiz is 451 pages long, and a total of 113,201 words.
This makes it 152% the length of the average book. It also has 138% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 10 hours and 18 minutes to read Development and Manufacture of Yogurt and Other Functional Dairy Products aloud.
Development and Manufacture of Yogurt and Other Functional Dairy Products is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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