Yoghurt: Science &Technology / Edition 2

Yoghurt: Science &Technology / Edition 2

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

ISBN-10: 0849317851

ISBN-13: 9780849317859

Pub. Date: 10/08/1999

Publisher: Taylor & Francis

Yoghurt: Science and Technology is a standard work in its field for both industry professionals and those involved in applied research. Because manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the

Overview

Yoghurt: Science and Technology is a standard work in its field for both industry professionals and those involved in applied research. Because manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: Science and Technology provides just such an understanding.
Since the last edition, the industry has been transformed by the introduction of mild-tasting "bio-yoghurts", changing both consumer markets and manufacturing practices. This new edition has been comprehensively revised to take on board this and another major developments in the industry.
Thus, today, millions of gallons of yoghurt are produced each year, yet manufacture is still, in essence, a natural biological process in which success can never be taken for granted. It is this capricious nature of the fermentation that leaves the system prone to variation. So, though some aspects of production of yoghurt have become fairly standard, there are so many areas of potential difficulty.
This book offers preliminary guidance on the intricacies of production and distribution of yoghurt so as to minimize product failure.

Product Details

ISBN-13:
9780849317859
Publisher:
Taylor & Francis
Publication date:
10/08/1999
Edition description:
2ND
Pages:
640
Product dimensions:
6.80(w) x 9.80(h) x 1.60(d)

Table of Contents

Historical Background Introduction Evolution of the Process Diversity of Fermented Milks Patterns of Consumption Methods of Production and Classification References

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >