Tamime and Robinson's yoghurt : science and technology /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Tamime, A. Y., Robinson, R. K. (Richard Kenneth)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC ; Woodhead Pub., ©2007.
Edición:3rd ed.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Yogurt.
Yogurt industry > Production standards.
Fermented milk.
Dairy microbiology.
Dairy plants > Equipment and supplies.
Yogourt.
Yogourt > Industrie > Production > Normes.
Lait fermenté.
Produits laitiers > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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