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Item Details
| Title:
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TAMIME AND ROBINSON'S YOGHURT SCIENCE AND TECHNOLOGY
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| By: |
A. Y. Tamime (Editor), R. K. Robinson (Editor) |
| Format: |
Hardback |
| List price:
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£204.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1420044532 |
| ISBN 13: |
9781420044539 |
| Publisher: |
TAYLOR & FRANCIS INC |
| Pub. date: |
2 April, 2007 |
| Edition: |
3rd Revised edition |
| Pages: |
791 |
| Description: |
Combines coverage of developments in scientific understanding with information about established best practices. This title 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. |
| Synopsis: |
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 viscous fermented milk products containing a wide range of cultures. |
| Publication: |
US |
| Imprint: |
CRC Press Inc |
| Returns: |
Returnable |
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