000			02158cam a22003614a 4500
005			20260819092736.0
008			990603s1999 flua ob 001 0 eng c
020			_a0849317851
020			_a9780849317859
020			_a1855733994
020			_a9781855733992
020			_a1855736624
020			_a9781855736627
020			_a1591241693
020			_a9781591241690
035			_a.b12214899
100	1		_aTamime, A. Y.
245	1	0	_aYoghurt : _bscience and technology / _cA.Y. Tamime, R.K. Robinson.
250			_a2nd ed.
260			_aBoca Raton, FL : _bCRC Press ; _aCambridge, England : _bWoodhead Pub., _c1999.
300			_a1 online resource (xii, 619 pages) : _billustrations.
490	1		_aWoodhead Publishing in food science and technology
504			_aIncludes bibliographical references.
505	0		_aPreliminaries; 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.
520			_aThe 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.
650		0	_aYogurt.
700	1		_aRobinson, R. K. _q(Richard Kenneth)
856	4	0	_3Download: Knovel _uhttps://app.knovel.com/hotlink/toc/id:kpYSTE0001/yoghurt-science-technology/yoghurt-science-technology
907			_a.b12214899 _bmngc _cn
902			_a251209
998			_b0 _c190207 _de _eh _fn _g0
999			_c130702 _d130702