Tamime and Robinson's Yoghurt Science and Technology, Third Edition (Hardback)
  • Tamime and Robinson's Yoghurt Science and Technology, Third Edition (Hardback)
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Tamime and Robinson's Yoghurt Science and Technology, Third Edition (Hardback)

(editor), (editor)
£218.00
Hardback 791 Pages / Published: 02/04/2007
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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.

Publisher: Taylor & Francis Inc
ISBN: 9781420044539
Number of pages: 791
Weight: 1520 g
Dimensions: 229 x 152 x 46 mm
Edition: 3rd New edition


MEDIA REVIEWS

"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

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