Yoghurt: Science and Technology - Hardcover

Tamime, Adam; Robinson, Richard

9781855733992: Yoghurt: Science and Technology

Hardcover

ISBN 10: 1855733994 ISBN 13: 9781855733992

Publisher: Woodhead Publishing, 1999

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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About the Author:

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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