Yoghurt
A. Y. Tamime · 1999
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About the book
Yoghurt: Science and Technology is a standard work in its field. The new edition has been thoroughly revised and now includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP.
Book details
- Year
- 1999
- Language
- English
- Publisher
- Elsevier Science & Technology
- Editions
- 2
- Pages
- 640
- ISBN
- 9781280372148
Data source: Wikidata
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