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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Bibliographic Details
Main Authors: Tamime, A. Y., Robinson, R. K. (Richard Kenneth)
Format: eBook Book
Language:English
Published: Cambridge Woodhead Publishing 1999
Boca Raton, FL CRC Press
Woodhead Publishing Ltd
Subjects:
Food Science
Manufacture & Processing
Yogurt
ISBN:1855733994, 9781855733992, 0849317851, 9780849317859
Online Access:Get full text
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Summary: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 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.
Bibliography:Includes bibliographical references and index
ISBN:1855733994
9781855733992
0849317851
9780849317859