Yoghurt Science and Technology (2nd Edition)
Yoghurt: Science and Technology is a standard work in its field. The new edition has been thoroughly revised and now includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant...
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| Main Authors: | , |
|---|---|
| Format: | eBook Book |
| Language: | English |
| Published: |
Cambridge
Woodhead Publishing
1999
Boca Raton, FL CRC Press Woodhead Publishing Ltd |
| Subjects: | |
| ISBN: | 1855733994, 9781855733992, 0849317851, 9780849317859 |
| Online Access: | Get full text |
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Table of Contents:
- Title Page Table of 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 Appendix I: Different Ways in Which Titratable Acidity is Expressed and Their Relative Values to % Lactic Acid Appendix II: Temperature Conversion Appendix III: Volume Units Appendix IV: Weight/Mass Units Appendix V: Miscellaneous Units Appendix VI: Work/Energy and Other Related Units Appendix VII: Force and Pressure Units Appendix VIII: Length and Area Units Appendix IX: Pearson Square Method and Algebraic Methods Index