Yoghurt: Science and Technology is a standard work in its field for both industry professionals and those involved in applied research. Because manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: Science and Technology provides just such an understanding.
Since the last edition, the industry has been transformed by the introduction of mild-tasting "bio-yoghurts", changing both consumer markets and manufacturing practices. This new edition has been comprehensively revised to take on board this and another major developments in the industry.
Thus, today, millions of gallons of yoghurt are produced each year, yet manufacture is still, in essence, a natural biological process in which success can never be taken for granted. It is this capricious nature of the fermentation that leaves the system prone to variation. So, though some aspects of production of yoghurt have become fairly standard, there are so many areas of potential difficulty.
This book offers preliminary guidance on the intricacies of production and distribution of yoghurt so as to minimize product failure.
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Dr. A. Y. Tamime is a Senior Lecturer in the Food Standards and Product Technology Department, Scottish Agricultural College, Ayr, Scotland. Dr. R. K. Robinson is a Lecturer in the Department of Food Science and Technology at the University of Reading, England.Review:
It is very likely that the book will be the standard text-book on yoghurt and other fermented milks for at least the next decade. I am very pleased to recommend this book very highly.
-Professor P.F. Fox, University College Cork, Ireland, in the International Dairy Journal, 1999
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