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Yoghurt : science and technology / A.Y. Tamime, R.K. Robinson.

By: Contributor(s): Material type: TextTextPublisher: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub, 1999Edition: Second editionDescription: xii, 619 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0849317851
  • 9780849317859
  • 1855733994
  • 9781855733992
Subject(s): DDC classification:
  • 637.1476 21
LOC classification:
  • SF275.Y6 T36 1999
Contents:
Historical Background -- Introduction -- Evolution of the Process -- Diversity of Fermented Milks -- Patterns of Consumption -- Methods of Production and Classification.
Summary: The new edition 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 637.1476 TAM (Browse shelf(Opens below)) 1 Available A220597B

Includes bibliographical references and index.

Historical Background -- Introduction -- Evolution of the Process -- Diversity of Fermented Milks -- Patterns of Consumption -- Methods of Production and Classification.

The new edition 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.

Machine converted from AACR2 source record.

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