000			03351cam a2200433Ia 4500
005			20260818223854.0
008			100316s2007 flua ob 001 0 eng d
020			_a9781615833276
020			_a1615833277
020			_a9781845692612
020			_a1845692616
020			_a1845692136
020			_a9781845692131
035			_a.b12233535
090			_aSF275.Y6 _bT36 2007
245	0	0	_aTamime and Robinson's yoghurt : _bscience and technology / _cedited by A.Y. Tamime and R.K. Robinson.
246	3		_aYoghurt
250			_a3rd ed.
260			_aBoca Raton, Fla. : _bCRC ; _aCambridge, England : _bWoodhead Pub., _c2007.
300			_a1 online resource (xii, 791 pages) : _billustrations.
490	1		_aWoodhead Publishing in food science, technology and nutrition
500			_aPrevious edition: published as Yoghurt. Boca Raton, Fla.: CRC; Cambridge: Woodhead, 1999.
504			_aIncludes bibliographical references and index.
520	8		_aAnnotation _bPrevious 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.
505	0		_aHistorical 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.
650		0	_aYogurt.
650		0	_aYogurt industry _xProduction standards.
650		0	_aFermented milk.
650		0	_aDairy microbiology.
650		0	_aDairy plants _xEquipment and supplies.
700	1		_aTamime, A. Y.
700	1		_aRobinson, R. K. _q(Richard Kenneth)
700	1		_aTamime, A. Y. _tYoghurt.
856	4	0	_3Download: Knovel _uhttps://app.knovel.com/hotlink/toc/id:kpTRYSTE01/tamime-robinsons-yoghurt/tamime-robinsons-yoghurt
907			_a.b12233535 _bmngc _cn
902			_a251209
998			_b0 _c190207 _de _eh _fn _g0
999			_c117658 _d117658