Tamime and Robinson's Yoghurt: Science and Technology - Rilegato

Tamime, Adam; Robinson, Richard

Rilegato

ISBN 10: 1845692136 ISBN 13: 9781845692131

Casa editrice: Woodhead Pub Ltd, 2007

Riassunto

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 yogurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yogurts. The new edition also discusses the new definition of the term "yogurt" and the larger variety of gelled or viscous fermented milk products containing a wide range of cultures.

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Informazioni sull?autore

Adam Tamime, formerly of the Scottish Agricultural College, and Richard Robinson, formerly of Reading University, are internationally renowned scientists within the field of yogurt quality and production.

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2007
• Lingua: Inglese
• ISBN 10: 1845692136
• ISBN 13: 9781845692131
• Rilegatura: Copertina rigida
• Numero edizione: 3
• Numero di pagine: 808
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile