Tamime and Robinson's Yoghurt: Science and Technology (Hardcover)

Tamime and Robinson's Yoghurt: Science and Technology By A. Y. Tamime, R. K. Robinson Cover Image


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.

About the Author

Adam Tamime, formerly of the Scottish Agricultural College, and Richard Robinson, formerly of Reading University, are internationally renowned scientists within the field of yogurt quality and production.
Product Details
ISBN: 9781845692131
ISBN-10: 1845692136
Publisher: Woodhead Publishing
Publication Date: March 22nd, 2007
Pages: 808
Language: English
Series: Woodhead Publishing Series in Food Science