Tamime and Robinson's Yoghurt, Third Edition: Science and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
| Author | : | |
| Rating | : | 4.15 (789 Votes) |
| Asin | : | 1845692136 |
| Format Type | : | paperback |
| Number of Pages | : | 808 Pages |
| Publish Date | : | 2016-09-05 |
| Language | : | English |
DESCRIPTION:
The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive. No technical library should be without a copy and anyone in the business of manufacturing fermented milk or developing new milk products should obtain a copy., International Journal of Dairy Technology…at almost 800 pages and given the wealth of detailed information, it represents excellent value for money., International Journal of Dairy Technology…very informative, condensed and has the expected high scientific level. …a standard work for both industrial professionals and those involved in applied research., Nahrung (Review of the second edition)
Science Minded said More CRC trash. This is a CRC book. What that means is that the paper quality is very low and the illustrations are worse than what you would find in a bad newspaper. The information is very dated. A real disappointment relative to book quality and usefulness.. "Excellent Vendor" according to John Braubitz. The price was great, I got the book on time and it was in perfect condition when it arrived. What more could you ask from a vendor? I saved Excellent Vendor The price was great, I got the book on time and it was in perfect condition when it arrived. What more could you ask from a vendor? I saved 32% over the next highest vendor!! I was just pinching myself that I got such a great deal. I am developing a number of yogurt products for my employer so this was the perfect book. I even got an endorsement from someone I know in the Food Science Department at Cornell University that this is a good reference book for making yogurt. It is for the serious minded professionals who need to know about yogurt. 2% over the next highest vendor!! I was just pinching myself that I got such a great deal. I am developing a number of yogurt products for my employer so this was the perfect book. I even got an endorsement from someone I know in the Food Science Department at Cornell University that this is a good reference book for making yogurt. It is for the serious minded professionals who need to know about yogurt. A Solid Industrial Gas Turbine Book TimeForCleanEnergy This is an excellent industrial gas turbine book. The content of the book is current and developed methodically, with the right amount of detail for a mechanical/electrical engineer or any practicing engineer dealing with industrial gas turbines. The subject is explained in a clear non-ambiguous language. One drawback is that it is rather expensive, hence I'm deducting one star for that.Overall a solid book on the subject for a practicing engineer, or any engineer new to the field of gas turbines. Meherwan Boyce's book is very good too.
There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.Includes developments in the understanding of the biochemical changes involved in yoghurt productionOutlines significant technological advances in mechanisation and automationDiscusses the nutritional value of yoghurt. 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. Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. 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 m
A. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production. Y. Tamime, formerly of the Scottish Agricultural College, is a internationally renowned scientist within the field of yoghurt quality and production.