Yoghurt

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.

שנה

1999

שפה

English

הוצאה

Elsevier Science & Technology

מהדורות

2

עמודים

640

ISBN

9781280372148

מקור הנתונים: Wikidata