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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Bibliographic Details
Main Authors: Tamime, A. Y., Robinson, R. K. (Richard Kenneth)
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:
Food Ingredients
Food Science
Yogurt
Yogurt industry
ISBN:9781845692131, 1845692136, 9781420044539, 1420044532
Online Access:Get full text
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Summary: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 its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization, and details of clinical trials involving yoghurts. This new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscous fermented milk products containing a wide range of cultures.
Bibliography:Previous ed.: 1st ed., Pergamon Press , 1985 ; 2nd ed., Woodhead Pub. and CRC Press , 1999
Includes bibliographical references and index
"Woodhead Pub. e-book ISBN: 9781845692612, e-book ISBN: 1845692616"--T. p. verso
ISBN:9781845692131
1845692136
9781420044539
1420044532