Tamime and Robinson's Yoghurt - Science and Technology (3rd Edition)
This book combines coverage of recent developments in scientific understanding with information about established best practices. It covers 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...
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| Main Authors: | , |
|---|---|
| Format: | eBook Book |
| Language: | English |
| Published: |
Cambridge
Woodhead Publishing
2007
Boca Raton Woodhead Pub CRC Press Elsevier Science & Technology |
| Edition: | 3 |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Subjects: | |
| ISBN: | 9781845692131, 1845692136, 9781420044539, 1420044532 |
| Online Access: | Get full text |
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Table of Contents:
- Title Page Prefaces 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 Appendices Index
- 4.9 Kinetics and mechanisms of microbial destruction -- 4.10 Means of assessing the sanitary condition of the processing plant -- Effluent treatment -- 4.11 Background -- 4.12 Nature of pollution -- 4.13 Methods of effluent treatment -- 4.14 References -- 5 Traditional and recent developments in yoghurt production and related products -- 5.1 Introduction -- 5.2 Standard commercial yoghurt -- 5.3 Yoghurt made from different mammalian milks -- 5.4 Pasteurised/UHT/long-life/heat shock yoghurt -- 5.5 Drinking yoghurt -- 5.6 Lactose hydrolysed yoghurt (LHY) -- 5.7 Concentrated/strained yoghurt -- 5.8 Frozen yoghurt -- 5.9 Dried yoghurt -- 5.10 Health-promoting yoghurt -- 5.11 Fat-substitutes yoghurt -- 5.12 Vegetable oil yoghurt -- 5.13 ω-3 Enriched oil yoghurt -- 5.14 Chemically acidified yoghurt -- 5.15 Soy-milk yoghurt -- 5.16 Transglutaminase (Tg-ase) yoghurt -- 5.17 Miscellaneous yoghurt products -- 5.18 Future developments and conclusion -- 5.19 References -- 6 Microbiology of yoghurt and related starter cultures -- 6.1 Introduction -- 6.2 Characteristics of growth -- 6.3 Factors causing slow growth of starter cultures -- 6.4 Conclusion -- 6.5 References -- 7 Biochemistry of fermentation -- 7.1 Introduction -- 7.2 Carbohydrate metabolism -- 7.3 Protein metabolism -- 7.4 Lipid/fat metabolism -- 7.5 Vitamin metabolism -- 7.6 Miscellaneous changes -- 7.7 References -- 8 Preservation and production of starter cultures -- 8.1 Introduction -- 8.2 Methods of starter culture preservation -- 8.3 Technology of cell biomass production -- 8.4 Production systems of starter cultures -- 8.5 Developments in inoculation systems -- 8.6 Conclusion -- 8.7 References -- 9 Nutritional value of yoghurt -- 9.1 Introduction -- 9.2 Carbohydrates -- 9.3 Protein -- 9.4 Lipids -- 9.5 Vitamins and minerals -- 9.6 Nutritional additives -- 9.7 Yoghurt and health -- 9.8 Conclusion
- Cover -- Tamime and Robinson's Yoghurt: Science and technology -- Copyright -- Contents -- Preface to third edition -- Preface to second edition -- Preface to first edition -- 1 Historical background -- 1.1 Introduction -- 1.2 Evolution of the process -- 1.3 Diversity of fermented milks -- 1.4 Patterns of consumption -- 1.5 Methods of production and classification -- 1.6 References -- 2 Background to manufacturing practice -- 2.1 Introduction -- 2.2 Preliminary treatment of the milk base -- 2.3 Standardisation of fat content in milk -- 2.4 Standardisation of the solids-not-fat content in milk -- 2.5 Addition of stabilisers/emulsifiers -- 2.6 Addition of sweetening agents -- 2.7 Addition of miscellaneous compounds -- 2.8 Homogenisation -- 2.9 Heat treatment -- 2.10 Fermentation process -- 2.11 Cooling -- 2.12 Addition of fruit/flavouring/colouring ingredients -- 2.13 Packaging -- 2.14 Refrigerated cold storage, transport and distribution -- 2.15 Conclusion -- 2.16 References -- 3 Processing plants and equipment -- 3.1 Home or small-scale production -- 3.2 Medium-scale production -- 3.3 Large-scale production -- 3.4 Mechanisation of yoghurt production and plant design -- 3.5 Continuous yoghurt production -- 3.6 Automation/process control -- 3.7 Building design, maintenance and services -- 3.8 Conclusion -- 3.9 References -- 4 Plant cleaning, hygiene and effluent treatment -- Cleaning aspects -- 4.1 Primary objectives -- 4.2 Principles of the cleaning process -- 4.3 Factors involved in the selection and performance of a detergent -- 4.4 Cleaning methods -- 4.5 Factors influencing the efficiency of cleaning -- 4.6 Specific cleaning and sterilisation operations of yoghurt processing equipment and utensils -- Sterilisation aspects -- 4.7 Fundamentals of the sterilisation process -- 4.8 Methods of sanitisation and/or sterilisation
- 9.9 References -- 10 Quality control in yoghurt manufacture -- 10.1 Introduction -- 10.2 Principles of HACCP -- 10.3 Aspects of verification -- 10.4 Monitoring the process plant -- 10.5 Examination of raw materials -- 10.6 Quality appraisal of the retail product -- 10.7 Conclusions -- 10.8 References -- 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 and algebraic methods -- Pearson's square method -- The algebraic method -- Reference -- Index