Tamime and Robinson's yoghurt science and technology

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Bibliographic Details
Other Authors: Tamime, A. Y., Robinson, R. K.
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC ; Woodhead Pub., c2007.
Edition: 3rd ed.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Yogurt.
Yogurt industry > Production standards.
Fermented milk.
Dairy microbiology.
Dairy plants > Equipment and supplies.
elektronické knihy
electronic books
ISBN: 9781615833276
9781845692612
9781845692131
9781420044539
Physical Description: 1 online zdroj (xii, 791 p.) : ill.

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245 0 0 |a Tamime and Robinson's yoghurt  |h [elektronický zdroj] :  |b science and technology /  |c edited by A.Y. Tamime and R.K. Robinson. 
246 3 |a Yoghurt 
250 |a 3rd ed. 
260 |a Boca Raton, Fla. :  |b CRC ;  |a Cambridge, England :  |b Woodhead Pub.,  |c c2007. 
300 |a 1 online zdroj (xii, 791 p.) :  |b ill. 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
500 |a Previous ed.: published as Yoghurt. Boca Raton, Fla.: CRC; Cambridge: Woodhead, 1999. 
504 |a Includes bibliographical references and index. 
520 8 |a Annotation  |b 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Yogurt. 
650 0 |a Yogurt industry  |x Production standards. 
650 0 |a Fermented milk. 
650 0 |a Dairy microbiology. 
650 0 |a Dairy plants  |x Equipment and supplies. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Tamime, A. Y. 
700 1 |a Robinson, R. K.  |q (Richard Kenneth) 
700 1 |a Tamime, A. Y.  |t Yoghurt. 
776 0 8 |i Print version:  |t Tamime and Robinson's yoghurt.  |b 3rd ed.  |d Boca Raton, Fla. : CRC ; Cambridge, England : Woodhead Pub., c2007  |z 9781420044539  |w (OCoLC)85691659 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
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992 |a BK  |c KNOVEL 
999 |c 79436  |d 79436 
993 |x NEPOSILAT  |y EIZ 

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