Tamime and Robinson's Yoghurt Science and Technology, Third Edition

Tamime and Robinson's Yoghurt Science and Technology, Third Edition

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Hardback
$364.95
ISBN 9781420044539
Cat# WP4453
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Features

  • Includes developments in the understanding of the biochemical changes involved in yoghurt production
  • Outlines significant technological advances in mechanization and automation
  • Discusses the nutritional value of yoghurt
  • Provides a unique and essential reference for researchers and manufacturers in the dairy industry
  • Summary

    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.

    Table of Contents

    HISTORICAL BACKGROUND
    Introduction
    Evolution of the Process
    Diversity of Fermented Milks
    Patterns of Consumption
    Methods of Production and Classification
    References

    BACKGROUND TO MANUFACTURING PRACTICE
    Introduction
    Preliminary Treatment of the Milk Base
    Standardization of the Solids-not-Fat Content in Milk
    Addition of Stabilizers/Emulsifiers
    Addition of Sweetening Agents
    Addition of Miscellaneous Compounds
    Homogenization
    Heat Treatment
    Fermentation Process
    Cooling
    Addition of Fruit/Flavouring/Colouring Ingredients
    Packaging
    Refrigerated Cold Storage, Transport, and Distribution
    Conclusion
    References

    PROCESSING PLANTS AND EQUIPMENT
    Home or Small-Scale Production
    Medium-Scale Production
    Large-Scale Production
    Mechanization of Yoghurt Production and Plant Design
    Continuous Yoghurt Production
    Automation/Process Control
    Building Design, Maintenance, and Services
    Conclusion
    References

    PLANT CLEANING, HYGIENE, AND EFFLUENT TREATMENT CLEANING ASPECTS
    Primary Aspects
    Principles of the Cleaning Process
    Factors Involved in the Selection and Performance of a Detergent
    Cleaning Methods
    Factors Influencing the Efficiency of Cleaning
    Specific Cleaning and Sterilization Operations of Yoghurt Processing Equipment and Utensils
    Fundamentals of the Sterilization Process
    Methods of Sterilization and/or Sanitation
    Kinetics and Mechanisms of Microbial Destruction
    Means of Assessing the Sanitary Condition of the Processing Plant
    Background
    Nature of Pollution
    Methods of Effluent Treatment
    References

    TRADITIONAL AND RECENT DEVELOPMENTS IN YOGHURT PRODUCTION AND RELATED PRODUCTS
    Introduction
    Standard Commercial Yoghurt
    Yoghurt Made from Different Mammalian Milks
    Pasteurized/UHT/Long-Life/Heat Shock Yoghurt
    Drinking Yoghurt
    Lactose Hydrolyze Yoghurt (LHY)
    Concentrated/Strained Yoghurt
    Frozen Yoghurt
    Dried Yoghurt
    Health-Promoting Yoghurt
    Fat-Substitutes Yoghurt
    Vegetable Oil Yoghurt
    w-3 Enriched Yoghurt
    Chemically Acidified Yoghurt
    Soy-Milk Yoghurt
    Transglutaminase (Tg-ase) Yoghurt
    Miscellaneous Yoghurt Products
    Future Developments and Conclusion
    References

    MICROBIOLOGY OF YOGHURT AND RELATED STARTER CULTURES
    Introduction
    Characteristics of Growth
    Factors Causing Slow Growth of Starter Cultures
    Conclusion
    References

    BIOCHEMISTRY OF FERMENTATION
    Introduction
    Carbohydrate Metabolism
    Protein Metabolism
    Lipid/Fat Metabolism
    Vitamin Metabolism
    Miscellaneous Changes
    References

    PRESERVATION AND PRODUCTION OF STARTER CULTURES
    Introduction
    Methods of Starter Culture Preservation
    Technology of Cell Biomass Production
    Production Systems of Starter Cultures
    Developments in Inoculation Systems
    Conclusion
    References

    NUTRITIONAL VALUE OF YOGHURT
    Introduction
    Carbohydrates
    Protein
    Lipids
    Vitamins and Minerals
    Nutritional Additives
    Yoghurt and Health
    Conclusion
    References

    QUALITY CONTROL IN YOGHURT MANUFACTURE
    Introduction
    Principles of HACCP
    Aspects of Verification
    Monitoring the Process Plant
    Examination of Raw Materials
    Quality Appraisal of the Retail Product
    Conclusion
    References

    Appendices
    Index

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