Yoghurt science and technology
Title:
Yoghurt science and technology
Author:
Tamime, A. Y.
ISBN:
9780849317859
9781855733992
9781855736627
9781591241690
Personal Author:
Edition:
2nd ed.
Publication Information:
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 1999.
Physical Description:
1 online resource (xii, 619 pages) : illustrations.
Series:
Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
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.
Abstract:
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; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP.
Subject Term:
Genre:
Added Author:
Electronic Access:
CRCnetBASE http://www.crcnetbase.com/isbn/9780849317859EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101339
Knovel http://www.knovel.com/knovel2/Toc.jsp?BookID=158
MyiLibrary http://www.myilibrary.com?id=37214
Knovel http://app.knovel.com/web/toc.v/cid:kpYSTE0001