02158cam a22003614a 4500 20260819092736.0 990603s1999 flua ob 001 0 eng c 0849317851 9780849317859 1855733994 9781855733992 1855736624 9781855736627 1591241693 9781591241690 .b12214899 Tamime, A. Y. Yoghurt : science and technology / A.Y. Tamime, R.K. Robinson. 2nd ed. Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 1999. 1 online resource (xii, 619 pages) : illustrations. Woodhead Publishing in food science and technology Includes bibliographical references. 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. 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. Yogurt. Robinson, R. K. (Richard Kenneth) Download: Knovel https://app.knovel.com/hotlink/toc/id:kpYSTE0001/yoghurt-science-technology/yoghurt-science-technology .b12214899 mngc n 251209 0 190207 e h n 0 130702 130702