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Fermented dairy products: an example of managing creativity?

Christopher Strugnell (Course Director of the Consumer Studies Programmes within the School of Leisure and Tourism Management Faculty of Business and Management at the University of Ulster, Jordanstown, Northern Ireland, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 1995



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.



Strugnell, C. (1995), "Fermented dairy products: an example of managing creativity?", Nutrition & Food Science, Vol. 95 No. 4, pp. 16-18.




Copyright © 1995, MCB UP Limited

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