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Tamime and Robinson's yoghurt: science and technology
Publication details: Cambridge, Woodhead, 2007Edition: 3rd EditionISBN: 9781845692131Subject(s): Yoghurt | Good manufacturing practices | Food processing | Food hygiene | Industrial hygieneLOC classification: SF275Online resources: Click here Summary: 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.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 92987-2001 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 1 | Available | 165094 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 2 | Available | 165098 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 3 | Available | 190680 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 4 | Available | 190720 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 5 | Available | 164807 | |
| Book - Standard loan | CAFRE Loughry Library | SF275 TAM (Browse shelf(Opens below)) | 6 | Checked out | 01/02/2022 | 164806 |
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.
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