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., ©2007.
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
1615833277
9781845692612
1845692616
1845692136
9781845692131
9781420044539
1420044532
Physical Description: 1 online resource (xii, 791 pages) : illustrations.

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Table of contents

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008 100316s2007 flua ob 001 0 eng d
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020 |a 9781615833276  |q (electronic bk.) 
020 |a 1615833277  |q (electronic bk.) 
020 |a 9781845692612  |q (electronic bk.) 
020 |a 1845692616  |q (electronic bk.) 
020 |a 1845692136  |q (electronic bk.) 
020 |a 9781845692131  |q (electronic bk.) 
020 |z 9781420044539 
020 |z 1420044532 
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245 0 0 |a Tamime and Robinson's yoghurt :  |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 ©2007. 
300 |a 1 online resource (xii, 791 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
500 |a Previous edition: published as Yoghurt. Boca Raton, Fla.: CRC; Cambridge: Woodhead, 1999. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
505 0 |a Historical background -- Background to manufacturing practice -- Processing plants and equipment -- Plant cleaning, hygiene and effluent treatment cleaning aspects -- Traditional and recent developments in yoghurt production and related products -- Microbiology of yoghurt and related starter cultures -- Biochemistry of fermentation -- Preservation and production of starter cultures -- Nutritional value of yoghurt -- Quality control in yoghurt manufacture. 
590 |a Knovel  |b Knovel (All titles) 
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)  |1 https://id.oclc.org/worldcat/entity/E39PCjwDFm8hw7Jc6KmkV7J6Bq 
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., ©2007  |z 9781420044539  |w (OCoLC)85691659 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpTRYSTE01/tamime-and-robinsons?kpromoter=marc  |y Full text 

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