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Yoghurt: Science &Technology / Edition 2

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1999-10-08 Hardcover Very Good Hardcover 2nd edition. Cover has minor wear. Inside clean. Binding good. No highlighting, writing or odors. NOT ex-library.

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More About This Textbook

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.

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Product Details

  • ISBN-13: 9780849317859
  • Publisher: CRC Press
  • Publication date: 10/8/1999
  • Edition description: 2ND
  • Edition number: 2
  • Pages: 640
  • Product dimensions: 6.80 (w) x 9.80 (h) x 1.60 (d)

Table of Contents

Preface to second edition
Preface to first edition
1 Historical background 1
2 Background to manufacturing practice 11
3 Processing plants and equipment 129
4 Plant cleaning, hygiene and effluent treatment 249
5 Traditional and recent developments in yoghurt production and related products 306
6 Microbiology of yoghurt and "bio" starter cultures 389
7 Biochemistry of fermentation 432
8 Preservation and production of starter cultures 486
9 Nutritional value of yoghurt 515
10 Quality control in yoghurt manufacture 535
App. I Different ways in which titratable acidity is expressed and their relative values to % lactic acid 588
App. II Temperature conversion 590
App. III Volume units 593
App. IV Weight/mass units 595
App. V Miscellaneous units 596
App. VI Work/energy and other related units 597
App. VII Force and pressure units 599
App. VIII Length and area units 600
App. IX Pearson square method and algebraic methods 601
Index 606
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