Description :

Yoghurt science and technology is a standard work in its field for both industry professionals and those involved in applied research because manufacture is still essentially a natural biological process it remains difficult to control the quality of the final product. 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. Yoghurt science and technology a y tamime richard kenneth robinson no preview available 1999 common terms and phrases activity addition agents and or anon applied bacteria bacteriophages bulgaricus casein cell changes chemical cleaning compounds concentration containing cooling dairy industries dairy products dairy science abstracts . Yoghurt science and technology a y tamime richard kenneth robinson crc press 1999 electronic books 619 pages 2 reviews 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