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

By:

Tamime, A. Y [author.]

Contributor(s):

Robinson, R. K. (Richard Kenneth) [author.]

Material type: Text

TextPublisher: 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):

Yogurt

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

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Previous	637.072093 SCH The challenge of change /	637.1 CAS Interlaboratory collaborative study on a flow cytometry method for lactic acid bacteria quantification in starter cultures, probiotics and fermented milk products according to ISO 19344/IDF232 /	637.1476 MAN Manufacturing yogurt and fermented milks /	637.1476 TAM Yoghurt : science and technology /	637.3 FUN Fundamentals of cheese science /	637.3 IMP Improving the flavour of cheese /	639.2 WAT New Zealand fisheries /	Next

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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