Tamime, A. Y. <br/><br/>
Yoghurt :  science and technology / 
A.Y. Tamime, R.K. Robinson. 
 - 2nd ed. 
 - Boca Raton, FL :  Cambridge, England :  CRC Press ;  Woodhead Pub.,  1999. 
 - 1 online resource (xii, 619 pages) :  illustrations. 
 - Woodhead Publishing in food science and technology .
<br/><br/>Includes bibliographical references. 
<br/><br/>Preliminaries; Contents; Preface to second edition; Preface to first edition; 1 Historical background; 2 Background to manufacturing practice; 3 Processing plants and equipment; 4 Plant cleaning hygiene and effluent treatment; 5 Traditional and recent developments in yoghurt production and related products; 6 Microbiology of yoghurt and bio starter cultures; 7 Biochemistry of fermentation; 8 Preservation and production of starter cultures; 9 Nutritional value of yoghurt; 10 Quality control in yoghurt manufacture. 
<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 1855736624 9781855736627 1591241693 9781591241690 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yogurt.