Articoli correlati a Tamime and Robinson's Yoghurt Science and Technology,...
Sinossi
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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Recensione
"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
Contenuti
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
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