Tamime and Robinson's Yoghurt

Science and Technology
3rd Revised Auflage
ISBN: 978-1-84569-213-1
Verlag: Elsevier Science

Buch, Englisch, 808 Seiten, Format (B × H): 177 mm x 250 mm, Gewicht: 1382 g

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.

Autoren/Hrsg.

Tamime, A Y

Robinson, R K

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Robinson, R K
R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

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

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