Explore Books on
fermented milk

Manufacturing yogurt and fermented milks

By Ramesh C. Chandan

Fermented foods and beverages of the world

By Jyoti Prakash Tamang

Koumiss

By Oaklands Jersey Dairy.

Fermented milks

By L. A. Rogers

Koumiss

By Oaklands Jersey Dairy

Fermented milks

By A. Y. Tamime

Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania

By Wanda Kudełka

Color Guide To Cheese & Fermented Milks

By Richard K. Robinson

Sauermilcherzeugnisse

By H. J. Klupsch

Practical manufacture of cultured milks and kindred products

By Arthur Devries Burke

Fermented Milks

By M.P. Boulevard

Fermented milk

By

Texture of fermented milk products and dairy desserts

By International Dairy Federation

The Bacillus of long life: A Manual of the Preparation and Souring of Milk for Dietary Purposes ..

By Loudon McQueen Douglas

A century of progress in Junket

By Chr. Hansen's Laboratory

Treatise on kumyss

By A. Arend

Encyclopedia of fermented fresh milk products

By Joseph A. Kurmann

Fermented Milk and Dairy Products (Fermented Foods and Beverages Series)

By Anil Kumar Puniya

Functions of fermented milk

By

Fermented Milk Products

By R. Ahmed Abdelrahman,A. M Adel,I. Smetanska

Beatrice Trum Hunter's Fact/book on yogurt, kefir & other milk cultures

By Beatrice Trum Hunter

Les Bactéries lactiques et les laits fermentés

By Édouard Brochu

Saure milchmischungen in der ernährungstherapie des säuglings

By Erwin Schiff

Therapeutic properties of fermented milks

By R. K. Robinson