Tamime, A. Y., <br/><br/>
Yoghurt :  science and technology / 
A.Y. Tamime, R.K. Robinson. 
 - Second edition. 
 - xii, 619 pages :  illustrations ;  25 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Historical Background --  Introduction --  Evolution of the Process --  Diversity of Fermented Milks --  Patterns of Consumption --  Methods of Production and Classification. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0849317851 9780849317859 1855733994 9781855733992 
<br/><br/><label>LCCN: </label>99032795 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yogurt
<br/><br/><label>LC Class. No.: </label>SF275.Y6  / T36 1999 
<br/><br/><label>Dewey Class. No.: </label>637.1476