Yoghurt
Subtitle: science and technology
By: A.Y. Tamime, R.K. Robinson
Contributors: Robinson, R. K. (Richard Kenneth); Knovel (Firm)
Edition: 2nd ed.
Publisher: CRC Press; Woodhead Pub.
Published: 1999
Place of publication: Boca Raton, Fla; Cambridge, England
Language: eng
Format: [electronic resource] :
Number of pages: 619
Subjects: Yogurt
Description: Yoghurt: Science and Technology is a standard work in its field. The new edition has been thoroughly revised and now 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.
Notes: Includes bibliographical references and index.

Electronic data. Norwich, N.Y. : Knovel, 2001. HTML/PDF. Mode of access: Intranet. Electronic access restricted to subscribers.