Yoghurt : science and technology

The new edition includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbi...

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Bibliographic Details
Main Author Tamime, A. Y.
Other Authors Robinson, R. K.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., 1999.
Edition2nd ed.
SeriesWoodhead Publishing in food science and technology.
Subjects
Yogurt.
elektronické knihy
electronic books
Online AccessFull text
ISBN0849317851
9780849317859
1855733994
9781855733992
1855736624
9781855736627
1591241693
9781591241690
Physical Description1 online resource (xii, 619 pages) : illustrations

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Table of Contents:
  • Preliminaries; Contents; Preface to second edition; Preface to first edition; 1 Historical background; 2 Background to manufacturing practice; 3 Processing plants and equipment; 4 Plant cleaning hygiene and effluent treatment; 5 Traditional and recent developments in yoghurt production and related products; 6 Microbiology of yoghurt and bio starter cultures; 7 Biochemistry of fermentation; 8 Preservation and production of starter cultures; 9 Nutritional value of yoghurt; 10 Quality control in yoghurt manufacture.

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