Yoghurt : science and technology
Author(s)
Bibliographic Information
Yoghurt : science and technology
Woodhead Publishing Ltd. , CRC Press, 1999
2nd ed
- uk
- us
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Note
Includes bibliographical references and index
Description and Table of Contents
- Volume
-
us ISBN 9780849317859
Description
Yoghurt: Science and Technology is a standard work in its field for both industry professionals and those involved in applied research. Because manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: Science and Technology provides just such an understanding.
Since the last edition, the industry has been transformed by the introduction of mild-tasting "bio-yoghurts", changing both consumer markets and manufacturing practices. This new edition has been comprehensively revised to take on board this and another major developments in the industry.
Thus, today, millions of gallons of yoghurt are produced each year, yet manufacture is still, in essence, a natural biological process in which success can never be taken for granted. It is this capricious nature of the fermentation that leaves the system prone to variation. So, though some aspects of production of yoghurt have become fairly standard, there are so many areas of potential difficulty.
This book offers preliminary guidance on the intricacies of production and distribution of yoghurt so as to minimize product failure.
Table of Contents
Historical Background
Introduction
Evolution of the Process
Diversity of Fermented Milks
Patterns of Consumption
Methods of Production and Classification
References
- Volume
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uk ISBN 9781855733992
Description
In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultrafiltration, the latest developments in mechanisation and automation and the implementation of HACCP.
Table of Contents
- Historical background
- Background to manufacturing practice
- Processing plants and equipment
- Plant cleaning, hygiene and effluent treatment
- Traditional and new developments in yoghurt production and related products
- Microbiology of yoghurt and 'bio' starter cultures
- Biochemistry of fermentation
- Preservation and production of starter cultures
- Nutritional value of yoghurt
- Quality control in yoghurt manufacture.
by "Nielsen BookData"