Tamime and Robinson's Yoghurt. Questo articolo non è disponibile.Tamime and Robinson's Yoghurt

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.

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.