Tamime and Robinson's Yoghurt: Science and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

A.Y. Tamime; R.K. Robinson

Hardcover

ISBN 10: 1845692136 ISBN 13: 9781845692131

Publisher: Woodhead Publishing, 2007

Synopsis

In its first edition, this book quickly established itself as the essential reference tool in its field for both industry professionals and those involved in related fields of research. Because yoghurt manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and the biochemical changes involved in production. This completely revised and updated third edition incorporates recent developments in scientific research underpinning the production of yoghurt of consistently high-quality. In addition, further scientific details on health-promoting yoghurts have been included, covering, for example, the results of clinical studies and nutritional values of these products.

Key Features: includes developments in the understanding of the biochemical changes involved in yoghurt production; outlines significant technological advances in mechanisation and automation; discusses the nutritional value of yoghurt; a unique and essential reference for researchers and manufacturers in the dairy industry.

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

About this title

About the Author

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

From the Back Cover

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.

Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.

This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2007
• Language: English
• ISBN 10: 1845692136
• ISBN 13: 9781845692131
• Binding: Hardcover
• Number of pages: 808