Yoghurt: Science and Technology
Author:   A. Y. Tamime (West of Scotland Agricultural College, Ayr, UK) ,  R K Robinson (formerly Reading University, UK)
Publisher:   Elsevier Science & Technology
Edition:   2nd edition
Volume:   38
ISBN:  

9781855733992


Pages:   640
Publication Date:   12 July 1999
Format:   Hardback
Availability:   Out of stock   Availability explained


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Yoghurt: Science and Technology


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Overview

In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultrafiltration, the latest developments in mechanisation and automation and the implementation of HACCP.

Full Product Details

Author:   A. Y. Tamime (West of Scotland Agricultural College, Ayr, UK) ,  R K Robinson (formerly Reading University, UK)
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Edition:   2nd edition
Volume:   38
Dimensions:   Width: 17.20cm , Height: 4.10cm , Length: 24.40cm
Weight:   1.250kg
ISBN:  

9781855733992


ISBN 10:   1855733994
Pages:   640
Publication Date:   12 July 1999
Audience:   Professional and scholarly ,  General/trade ,  Professional & Vocational ,  General
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

Table of Contents

Historical background; Background to manufacturing practice; Processing plants and equipment; Plant cleaning, hygiene and effluent treatment; Traditional and new developments in yoghurt production and related products; Microbiology of yoghurt and 'bio' starter cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutritional value of yoghurt; Quality control in yoghurt manufacture.

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Author Information

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production. R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

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