Tamime and Robinson's yoghurt : science and technology

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers 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. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.

Historical Background. Background to Manufacturing Practice

Processing Plants and Equipment

Plant Cleaning, Hygiene, and Effluent Treatment Cleaning Aspects

Traditional and Recent Developments in Yoghurt Production and Related Products

Microbiology of Yoghurt and Related Starter Cultures

Biochemistry of FermentationPreservation and Production of Starter Cultures

Nutritional Value of Yoghurt

Quality Control in Yoghurt Manufacture

Appendices

Index

Mevcut:*

Bound With These Titles

On Order

Özet

Özet

Table of Contents