Tamime and Robinson's Yoghurt

Tamime and Robinson's Yoghurt

Science and Technology

3rd Edition - March 22, 2007

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  • Authors: A. Y. Tamime, R K Robinson
  • Hardcover ISBN: 9781845692131
  • eBook ISBN: 9781845692612

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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.

Key Features

  • Includes developments in the understanding of the biochemical changes involved in yoghurt production
  • Outlines significant technological advances in mechanisation and automation
  • Discusses the nutritional value of yoghurt


Students, researchers, and manufacturers in the dairy industry

Table of Contents

  • Historical background
    Background to manufacturing practice
    Processing plants and equipment
    Plant cleaning, hygiene and effluent treatment cleaning aspects
    Traditional and recent developments in yoghurt production and related products
    Microbiology of yoghurt and related starter cultures
    Biochemistry of fermentation
    Preservation and production of starter cultures
    Nutritional value of yoghurt
    Quality control in yoghurt manufacture

Product details

  • No. of pages: 808
  • Language: English
  • Copyright: © Woodhead Publishing 2007
  • Published: March 22, 2007
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9781845692131
  • eBook ISBN: 9781845692612

About the Authors

A. Y. Tamime

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.

Affiliations and Expertise

West of Scotland Agricultural College, Ayr, UK

R K Robinson

R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

Affiliations and Expertise

formerly Reading University, UK

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