Released on = April 22, 2007, 10:39 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = Previous editions of Yoghurt: Science and Technology
established the text as an essential reference underpinning the production of
yoghurt of consistently high quality.

Press Release Body =

Tamime and Robinsons Yoghurt: Science and technology (Third edition)
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.
- includes developments in the understanding of the biochemical changes involved in
yoghurt production
- outlines significant technological advances in mechanisation and automation
- discusses the nutritional value of yoghurt
- a unique and essential reference for researchers and manufacturers in the dairy
industry

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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