Coverart for item
The Resource Tamime and Robinson's yoghurt : science and technology, edited by A.Y. Tamime and R.K. Robinson, (electronic book)

Tamime and Robinson's yoghurt : science and technology, edited by A.Y. Tamime and R.K. Robinson, (electronic book)

Label
Tamime and Robinson's yoghurt : science and technology
Title
Tamime and Robinson's yoghurt
Title remainder
science and technology
Statement of responsibility
edited by A.Y. Tamime and R.K. Robinson
Title variation
Yoghurt
Contributor
Subject
Language
eng
Summary
Annotation
Member of
Cataloging source
KNOVL
Dewey number
637.1476
Illustrations
illustrations
Index
index present
LC call number
SF275.Y6
LC item number
T36 2007eb
Literary form
non fiction
NAL call number
SF275.Y6
NAL item number
T36 2007
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Tamime, A. Y
  • Robinson, R. K.
  • Tamime, A. Y
Series statement
Woodhead Publishing in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Yogurt
  • Yogurt industry
  • Fermented milk
  • Dairy microbiology
  • Dairy plants
Summary expansion
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures. 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. This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry
Label
Tamime and Robinson's yoghurt : science and technology, edited by A.Y. Tamime and R.K. Robinson, (electronic book)
Instantiates
Publication
Note
Previous edition: published as Yoghurt. Boca Raton, Fla.: CRC; Cambridge: Woodhead, 1999
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
KNOVEL556149999
Dimensions
unknown
Edition
3rd ed.
Extent
1 online resource (xii, 791 pages)
Form of item
online
Isbn
9781615833276
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
Label
Tamime and Robinson's yoghurt : science and technology, edited by A.Y. Tamime and R.K. Robinson, (electronic book)
Publication
Note
Previous edition: published as Yoghurt. Boca Raton, Fla.: CRC; Cambridge: Woodhead, 1999
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
KNOVEL556149999
Dimensions
unknown
Edition
3rd ed.
Extent
1 online resource (xii, 791 pages)
Form of item
online
Isbn
9781615833276
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote

Library Locations

Processing Feedback ...