Fermented dairy products: an example of managing creativity?

Fermented dairy products are increasing in consumer acceptance; discusses two such examples - yogurt and fromage frais - in detail. Also refers to the creative side to product development and how fermented products in general have been managed creatively. Also mentions the different starter cultures...

Full description

Saved in:
Bibliographic Details
Published in:Nutrition and food science 1995-08, Vol.95 (4), p.16-18
Main Author: Strugnell, Christopher
Format: Article
Language:English
Subjects:
Consumers
Dairy industry
Dairy products
Fermentation
Food
Health
Nutrition
Product acceptance
Product development
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fermented dairy products are increasing in consumer acceptance; discusses two such examples - yogurt and fromage frais - in detail. Also refers to the creative side to product development and how fermented products in general have been managed creatively. Also mentions the different starter cultures used in yogurt fermentations and the potential health benefits, if any. Uses cone penetrometry to assess the different textural properties of fermented dairy products such as yogurt and fromage frais.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346659510088672