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Tamime and Robinson’s Yoghurt Science and Technology 3rd Edition by Tamime, Robinson 9781845692612 1845692616

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Tamime and Robinson s Yoghurt Science and Technology 3rd Revised edition Edition A.Y. Tamime Digital Instant Download

Author(s): A.Y. Tamime; R.K. Robinson
ISBN(s): 9781845692612, 1845692616
Edition: 3rd Revised edition
File Details: PDF, 7.03 MB
Year: 2007
Language: english
SKU: EB-1714556 Category: Tags: ,

Tamime and Robinson’s Yoghurt Science and Technology 3rd Edition by Tamime, Robinson – Ebook PDF Instant Download/Delivery: 9781845692612, 1845692616

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Product details:

ISBN 10: 1845692616

ISBN 13: 9781845692612

Author: A.Y. Tamime; R.K. Robinson

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

Table of contents:

  1. Historical background

  2. Background to manufacturing practice

  3. Processing plants and equipment

  4. Plant cleaning, hygiene and effluent treatment

  5. Traditional and recent developments in yoghurt production and related products

  6. Microbiology of yoghurt and related starter cultures

  7. Biochemistry of fermentation

  8. Preservation and production of starter cultures

  9. Nutritional value of yoghurt

  10. Quality control in yoghurt manufacture

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Tags: Tamime, Robinson, Yoghurt, Science, Technology