Tamime and Robinson's Yoghurt: Science a
β A.Y. Tamime, R.K. Robinson
π Library
π
2007
π Woodhead Publishing
π English
β¦ LIBER β¦
π
Tamime and Robinson's Yoghurt Science and Technology, Third Edition
β Scribed by A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson
- Publisher
- CRC Press
- Year
- 2007
- Tongue
- English
- Leaves
- 808
- Edition
- 3
- Category
- Library
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β¦ Synopsis
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.
β¦ Subjects
ΠΠΈΡΠ΅Π²Π°Ρ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΠΎΡΡΡ;Π’Π΅Ρ Π½ΠΎΠ»ΠΎΠ³ΠΈΡ ΠΌΠΎΠ»ΠΎΠΊΠ° ΠΈ ΠΌΠΎΠ»ΠΎΡΠ½ΡΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ²;
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