Description
ELSEVIER Yoghurt Science And Technology 2Nd Edition by A Y Tamime and R K Robinson
In its first edition, Yoghurt: science and technology quickly established itself as the standard work in its field for both industry professionals and those involved in applied research. Now thoroughly revised and updated to take into account new developments and trends, it remains the most comprehensive reference available. In a review in the International Dairy Journal Professor Patrick Fox strongly recommends the book: "Those with an interest in any aspect of yoghurt or other fermented milk products, ranging from students to lecturers and researchers and from small to large-scale manufacturers, will find the book to be very valuable as a textbook or as a source of references for further reading. It is likely that the book will be the standard text-book on yoghurt and other fermented milks for at least the next decade." Since the last edition the industry has been transformed by the introduction of mild-tasting 'bio-yoghurts', changing both consumer markets and manufacturing practices.
The new edition has been comprehensively revised to take on board this and other major changes in the industry such as new technological developments, for example the production of strained yoghurt by ultrafiltration, and t.