Fermented dairy products: an example of managing creativity?

Abstract

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.

Citation

Strugnell, C. (1995), "Fermented dairy products: an example of managing creativity?", Nutrition & Food Science, Vol. 95 No. 4, pp. 16-18. https://doi.org/10.1108/00346659510088672