Yoghurt : Science and technology
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. Such control depends on a...
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| Tác giả chính: | |
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| Định dạng: | Sách |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Boca Raton, FL
CRC Press
1999
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| Những chủ đề: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 02138nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_191963 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 637.1476 | ||
| 082 | |b T158 | ||
| 100 | |a Tamime, A. Y. | ||
| 245 | 0 | |a Yoghurt : | |
| 245 | 0 | |b Science and technology | |
| 245 | 0 | |c A.Y. Tamime, R.K. Robinson | |
| 260 | |a Boca Raton, FL | ||
| 260 | |b CRC Press | ||
| 260 | |c 1999 | ||
| 520 | |a 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. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: Science and Technology provides just such an understanding. Since the last edition, the industry has been transformed by the introduction of mild-tasting "bio-yoghurts", changing both consumer markets and manufacturing practices. This new edition has been comprehensively revised to take on board this and another major developments in the industry. Thus, today, millions of gallons of yoghurt are produced each year, yet manufacture is still, in essence, a natural biological process in which success can never be taken for granted. It is this capricious nature of the fermentation that leaves the system prone to variation. So, though some aspects of production of yoghurt have become fairly standard, there are so many areas of potential difficulty. This book offers preliminary guidance on the intricacies of production and distribution of yoghurt so as to minimize product failure. Features o Offers a thorough understanding of the nature of yoghurt, including both the biochemical changes and production o Discusses the changing consumer markets and manufacturing processes o Provides guidance in production and distribution so as to minimize product failure Catalog Copy | ||
| 650 | |a Yogurt,Sữa chua | ||
| 910 | |a Haỉ | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||