Tamime and Robinson's yoghurt : science and technology

書誌事項

Tamime and Robinson's yoghurt : science and technology

edited by A.Y. Tamime and R.K. Robinson

(Woodhead Publishing in food science, technology and nutrition)

Woodhead Pub , CRC Press, 2007

3rd ed

  • : Woodhead
  • : CRC

タイトル別名

Yoghurt : science and technology

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注記

Previous ed.: 1st ed., Pergamon Press , 1985 ; 2nd ed., Woodhead Pub. and CRC Press , 1999

Includes bibliographical references and index

"Woodhead Pub. e-book ISBN: 9781845692612, e-book ISBN: 1845692616"--T. p. verso

内容説明・目次

巻冊次

: CRC ISBN 9781420044539

内容説明

Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers 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. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.

目次

HISTORICAL BACKGROUND Introduction Evolution of the Process Diversity of Fermented Milks Patterns of Consumption Methods of Production and Classification References BACKGROUND TO MANUFACTURING PRACTICE Introduction Preliminary Treatment of the Milk Base Standardization of the Solids-not-Fat Content in Milk Addition of Stabilizers/Emulsifiers Addition of Sweetening Agents Addition of Miscellaneous Compounds Homogenization Heat Treatment Fermentation Process Cooling Addition of Fruit/Flavouring/Colouring Ingredients Packaging Refrigerated Cold Storage, Transport, and Distribution Conclusion References PROCESSING PLANTS AND EQUIPMENT Home or Small-Scale Production Medium-Scale Production Large-Scale Production Mechanization of Yoghurt Production and Plant Design Continuous Yoghurt Production Automation/Process Control Building Design, Maintenance, and Services Conclusion References PLANT CLEANING, HYGIENE, AND EFFLUENT TREATMENT CLEANING ASPECTS Primary Aspects Principles of the Cleaning Process Factors Involved in the Selection and Performance of a Detergent Cleaning Methods Factors Influencing the Efficiency of Cleaning Specific Cleaning and Sterilization Operations of Yoghurt Processing Equipment and Utensils Fundamentals of the Sterilization Process Methods of Sterilization and/or Sanitation Kinetics and Mechanisms of Microbial Destruction Means of Assessing the Sanitary Condition of the Processing Plant Background Nature of Pollution Methods of Effluent Treatment References TRADITIONAL AND RECENT DEVELOPMENTS IN YOGHURT PRODUCTION AND RELATED PRODUCTS Introduction Standard Commercial Yoghurt Yoghurt Made from Different Mammalian Milks Pasteurized/UHT/Long-Life/Heat Shock Yoghurt Drinking Yoghurt Lactose Hydrolyze Yoghurt (LHY) Concentrated/Strained Yoghurt Frozen Yoghurt Dried Yoghurt Health-Promoting Yoghurt Fat-Substitutes Yoghurt Vegetable Oil Yoghurt w-3 Enriched Yoghurt Chemically Acidified Yoghurt Soy-Milk Yoghurt Transglutaminase (Tg-ase) Yoghurt Miscellaneous Yoghurt Products Future Developments and Conclusion References MICROBIOLOGY OF YOGHURT AND RELATED STARTER CULTURES Introduction Characteristics of Growth Factors Causing Slow Growth of Starter Cultures Conclusion References BIOCHEMISTRY OF FERMENTATION Introduction Carbohydrate Metabolism Protein Metabolism Lipid/Fat Metabolism Vitamin Metabolism Miscellaneous Changes References PRESERVATION AND PRODUCTION OF STARTER CULTURES Introduction Methods of Starter Culture Preservation Technology of Cell Biomass Production Production Systems of Starter Cultures Developments in Inoculation Systems Conclusion References NUTRITIONAL VALUE OF YOGHURT Introduction Carbohydrates Protein Lipids Vitamins and Minerals Nutritional Additives Yoghurt and Health Conclusion References QUALITY CONTROL IN YOGHURT MANUFACTURE Introduction Principles of HACCP Aspects of Verification Monitoring the Process Plant Examination of Raw Materials Quality Appraisal of the Retail Product Conclusion References Appendices Index
巻冊次

: Woodhead ISBN 9781845692131

内容説明

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.

目次

Historical backgroundBackground to manufacturing practiceProcessing plants and equipmentPlant cleaning, hygiene and effluent treatment cleaning aspectsTraditional and recent developments in yoghurt production and related productsMicrobiology of yoghurt and related starter culturesBiochemistry of fermentationPreservation and production of starter culturesNutritional value of yoghurtQuality control in yoghurt manufacture

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詳細情報

  • NII書誌ID(NCID)
    BB00029025
  • ISBN
    • 9781845692131
    • 9781420044539
  • 出版国コード
    uk
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Cambridge,Boca Raton
  • ページ数/冊数
    xiv, 791 p.
  • 大きさ
    25 cm
  • 分類
  • 件名
  • 親書誌ID
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