Tamime and Robinson's Yoghurt
Science and Technology
- A. Y. Tamime, West of Scotland Agricultural College, Ayr, UK
- R K Robinson, formerly Reading University, UK
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.
Students, researchers, and manufacturers in the dairy industry
- Published: March 2007
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-213-1
No technical library should be without a copy and anyone in the business of manufacturing fermented milk or developing new milk products should obtain a copy., International Journal of Dairy Technology
…at almost 800 pages and given the wealth of detailed information, it represents excellent value for money., International Journal of Dairy Technology
…very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive. …a standard work for both industrial professionals and those involved in applied research., Nahrung (Review of the second edition)