Tamime and Robinson's yoghurt : science and technology /

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Tamime, A. Y., Robinson, R. K. (Richard Kenneth)
Format: Electronic eBook
Language:Inglés
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.
Yogourt.
Yogourt > Industrie > Production > Normes.
Lait ferment�e.
Produits laitiers > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Online Access:Texto completo
Table of Contents:
  • 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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