Yoghurt : science and technology / by A. Y. Tamime The West of Scotland Agricultural College, Department of Food Technology, Auchincruive, Ayr and R. K. Robinson Department of Food Science and Technology, University of Reading.

Format:

Book

Author/Creator:

Tamime, A. Y.

Robinson, R. K. (Richard Kenneth), author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Yogurt.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xiii, [1], 431, [3] pages : illustrations ; 25 cm

Edition:

Reprinted with corrections

Distribution:

Oxford : Member of Maxwell Macmillan Pergamon Publishing Corporation,

Place of Publication:

Oxford : Pergamon Press, 1989.

Contents:

1. Introduction

2. Background to Manufacturing Practice

3. Processing Plants and Equipment

4. Plant Cleaning, Hygiene and Effluent Treatment

5. Traditional and Recent Developments in Yoghurt Production

6. Microbiology of Yoghurt Starter Cultures

7. Biochemistry of Fermentation

8. The Preservation and Production of Starter Cultures

9. The Nutritional Value of Yoghurt

10. Quality Control in Yoghurt Manufacture

Appendix I. Different Ways in which Titratable Acidity is Expressed and Their Relative Values to % Lactic Acid

Appendix II. Temperature Conversion

Appendix III. Volume Units

Appendix IV. Weight/Mass Units

Appendix V. Miscellaneous Units

Appendix VI. Work/Energy and Other Related Units

Appendix VII. Force and Pressure Units

Appendix VIII. Length and Area Units

Appendix IX. Pearsons Square Method, Algebraic Method.

Notes:

"First edition 1985. Reprinted with corrections 1989."

Includes bibliographical references at the end of each chapter and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0080255035 (Hard cover)

0080255027 (Flexicover)

OCLC:

1338978176