Tamime and Robinson's Yoghurt (Γιαούρτι - έκδοση στα αγγλικά)

Tamime and Robinson's Yoghurt
Science and technology (Third edition)

Συγγραφέας: A.Y. Tamime, R.K. Robinson
ISBN: 9781845692131
Σελίδες: 808
Σχήμα: 17 Χ 24
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2007


No technical library should be without a copy and anyone in the business of manufacturing fermented milk or developing new milk products should obtain a copy.
International Journal of Dairy Technology
…at almost 800 pages and given the wealth of detailed information, it represents excellent value for money.
International Journal of Dairy Technology
…very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive. …a standard work for both industrial professionals and those involved in applied research.
Nahrung (Review of the second edition)
- includes developments in the understanding of the biochemical changes involved in yoghurt production
- outlines significant technological advances in mechanisation and automation
- discusses the nutritional value of yoghurt
- a unique and essential reference for researchers and manufacturers in the dairy industry
Previous 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.