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OverviewIn 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 DetailsAuthor: 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: 9781855733992ISBN 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  Table of ContentsHistorical 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.ReviewsAuthor InformationA. 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. Tab Content 6Author Website:Countries AvailableAll regions |
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