Tamime and Robinson's yoghurt : science and technology
Author(s)
Bibliographic Information
Tamime and Robinson's yoghurt : science and technology
（Woodhead Publishing in food science, technology and nutrition）
Woodhead Pub , CRC Press, 2007
3rd ed
- : Woodhead
- : CRC
- Other Title
-
Yoghurt : science and technology
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Note
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
Description and Table of Contents
- Volume
-
: CRC ISBN 9781420044539
Description
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.
Table of Contents
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
- Volume
-
: Woodhead ISBN 9781845692131
Description
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.
Table of Contents
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
by "Nielsen BookData"
