Yoghurt : Science and Technology

Name: Yoghurt : Science and Technology
Price: 11.99 USD
Availability: InStock
ISBN: 9780080255026

ISBN-10: 0080255027

ISBN-13: 9780080255026

Edition: 1985

Authors: A. Y. Tamime

List price: $66.95

30 day, 100% satisfaction guarantee!

Marketplace

1 new & used from $11.99

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

Description:

This fully comprehensive introductory text covers all aspects of yoghurt technology including processing and manufacture, microbiological and fermentation factors, nutritional and therapeutic value and quality control.

Book details

List price: $66.95
Copyright year: 1985
Publisher: Elsevier Science & Technology Books
Binding: Paperback
Pages: 444
Language: English

Preface to second edition
Preface to first edition
Historical background	p. 1
Background to manufacturing practice	p. 11
Processing plants and equipment	p. 129
Plant cleaning, hygiene and effluent treatment	p. 249
Traditional and recent developments in yoghurt production and related products	p. 306
Microbiology of yoghurt and "bio" starter cultures	p. 389
Biochemistry of fermentation	p. 432
Preservation and production of starter cultures	p. 486
Nutritional value of yoghurt	p. 515
Quality control in yoghurt manufacture	p. 535
Different ways in which titratable acidity is expressed and their relative values to % lactic acid	p. 588
Temperature conversion	p. 590
Volume units	p. 593
Weight/mass units	p. 595
Miscellaneous units	p. 596
Work/energy and other related units	p. 597
Force and pressure units	p. 599
Length and area units	p. 600
Pearson square method and algebraic methods	p. 601
Index	p. 606
Table of Contents provided by Blackwell. All Rights Reserved.