Tamime and Robinson's Yoghurt Science and Technology, Third Edition / Edition 3

Tamime and Robinson's Yoghurt Science and Technology, Third Edition / Edition 3

by A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson
     
 

ISBN-10: 1420044532

ISBN-13: 9781420044539

Pub. Date: 06/15/2007

Publisher: Taylor & Francis

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers 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…  See more details below

Overview

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers 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. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.

Product Details

ISBN-13:
9781420044539
Publisher:
Taylor & Francis
Publication date:
06/15/2007
Edition description:
REV
Pages:
791
Product dimensions:
6.80(w) x 9.70(h) x 1.90(d)

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