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Tamime and Robinson's Yoghurt - 3rd Edition - ISBN: 9781845692131, 9781845692612

Tamime and Robinson's Yoghurt

3rd Edition

Science and Technology

Authors: A. Y. Tamime R K Robinson
Hardcover ISBN: 9781845692131
eBook ISBN: 9781845692612
Imprint: Woodhead Publishing
Published Date: 22nd March 2007
Page Count: 808
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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


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


No. of pages:
© Woodhead Publishing 2007
22nd March 2007
Woodhead Publishing
Hardcover ISBN:
eBook ISBN:


"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. 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)

Ratings and Reviews

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