Tamime and Robinson's Yoghurt

Science and Technology

AvA. Y. Tamime,R K Robinson

Inbunden, Engelska, 2007

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

3 422 kr

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Beskrivning

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

Includes developments in the understanding of the biochemical changes involved in yoghurt production
Outlines significant technological advances in mechanisation and automation
Discusses the nutritional value of yoghurt

Produktinformation

Utgivningsdatum:2007-03-22
Mått:175 x 245 x 45 mm
Vikt:1 530 g
Format:Inbunden
Språk:Engelska
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor:808
Upplaga:3
Förlag:Elsevier Science
ISBN:9781845692131

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production. R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

Recensioner i media

"No technical library should be without a copy and anyone in the business of manufacturing fermented milk or developing new milk products should obtain a copy., International Journal of Dairy Technology. ...at almost 800 pages and given the wealth of detailed information, it represents excellent value for money." --International Journal of Dairy Technology"…very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive. …a standard work for both industrial professionals and those involved in applied research." --Nahrung (Review of the second edition)

Innehållsförteckning

Historical backgroundBackground to manufacturing practiceProcessing plants and equipmentPlant cleaning, hygiene and effluent treatment cleaning aspectsTraditional and recent developments in yoghurt production and related productsMicrobiology of yoghurt and related starter culturesBiochemistry of fermentationPreservation and production of starter culturesNutritional value of yoghurtQuality control in yoghurt manufacture

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