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Resumen:
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When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some traditional products like labneh and drinking yoghurt were manufactured on a small scale but, in general, the choice available to consumers was strictly limited. Over the last ten years, this scenario has changed. Initially, competition for a share of the lucrative market for fermented milks gave rise to numerous variants of the basic products, but a more dramatic impact was achieved by the introduction of mild-tasting bio-yoghurts. In these latter products, selected bacteria with prophylactic/therapeutic properties are involved with the fermentation and, whilst many aspects of the yoghurt-making process remain the same, the introduction of these new cultures has led to some significant changes in both consumer attitudes and manufacturing practices. In light of these recent developments, it became apparent that a revision of this book was long overdue, and it is to be hoped that readers will appreciate the introduction of bio-yoghurt and the additional information about this remarkable sector of the dairy industry.
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