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Yoghurt : science and technology / A.Y. Tamime, R.K. Robinson

Author
Tamime, A. Y.
Published
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 1999.
Edition
2nd ed.
Physical Description
1 online resource (xii, 619 pages) : illustrations
Additional Creators
Robinson, R. K. (Richard Kenneth)
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Contents
Preliminaries; Contents; Preface to second edition; Preface to first edition; 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 bio starter cultures; 7 Biochemistry of fermentation; 8 Preservation and production of starter cultures; 9 Nutritional value of yoghurt; 10 Quality control in yoghurt manufacture.
Summary
The new edition includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP.
Subject(s)
Genre(s)
ISBN
0849317851 (CRC Press)
9780849317859 (CRC Press)
1855733994 (Woodhead Pub.)
9781855733992 (Woodhead Pub.)
1855736624 (electronic bk.)
9781855736627 (electronic bk.)
1591241693
9781591241690
Bibliography Note
Includes bibliographical references.
View MARC record | catkey: 39311282