In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.
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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:
...The logical arrangement of the text in short sections with headings and subheadings, the clean presentation of information in large numbers of excellent diagrams, photographs and tables, and a detailed subject index of 7 pages make the book a valuable reference work which will be of interest not only to students, managers and quality control staff in the dairy and food industries but also to students and teachers of home economics, nutrition and applied biology.
International Food Information Service
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Book Description Pergamon. Hardcover. Book Condition: Good. Book has some visible wear on the binding, cover, pages. Bookseller Inventory # G0080255035I3N00