Tell us a story

LoveReading is thrilled to announce the launch of The Very Short Story Award 2019! If you think you have a story we'll love, click here to find out more and how to enter:

Find out more

Tamime and Robinson's Yoghurt Science and Technology

by A. Y. Tamime, R. K. Robinson

Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Tamime and Robinson's Yoghurt Science and Technology Synopsis

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures. Developments in the scientific aspects of yoghurt covered in this new edition include 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. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described. This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

Tamime and Robinson's Yoghurt Science and Technology Press 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 ...very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive. ...a standard work for both industrial professionals and those involved in applied research., Nahrung (Review of the second edition)

Book Information

ISBN: 9781845692131
Publication date: 22nd March 2007
Author: A. Y. Tamime, R. K. Robinson
Publisher: Woodhead Publishing Ltd an imprint of Elsevier Science & Technology
Format: Hardback
Pagination: 808 pages
Categories: Food & beverage technology,

About A. Y. Tamime, R. K. Robinson

A. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production. R. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.

More About A. Y. Tamime, R. K. Robinson

Share this book