Yoghurt: Science and Technology (Second edition)

Hardback  640 pages  ISBN 1855733994      £175.00

In its first edition, Yoghurt: science and technology quickly established itself as the standard work in its field for both industry professionals and those involved in applied research. Now thoroughly revised and updated to take into account new developments and trends, it remains the most comprehensive reference available.

In a review in the International Dairy Journal Professor Patrick Fox strongly recommends the book:

"Those with an interest in any aspect of yoghurt or other fermented milk products, ranging from students to lecturers and researchers and from small to large-scale manufacturers, will find the book to be very valuable as a textbook or as a source of references for further reading. It is likely that the book will be the standard text-book on yoghurt and other fermented milks for at least the next decade."

Since the last edition the industry has been transformed by the introduction of mild-tasting 'bio-yoghurts', changing both consumer markets and manufacturing practices. The new edition has been comprehensively revised to take on board this and other major changes in the industry such as new technological developments, for example the production of strained yoghurt by ultrafiltration, and the latest advances in mechanisation and automation.

Of all the fermented milks produced locally around the world, only yoghurt has achieved a truly international distribution. But because its 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.

Contents

Historical background
- Introduction
- Evolution of the process
- Diversity of fermented milks
- Patterns of consumption
- Methods of production and classification
- References

Background to manufacturing practice
- Introduction
- Preliminary treatment of the milk base
- Standardisation of fat content in milk
- Standardisation of the solids-not-fat content in milk
- Addition of stabilisers/emulsifiers
- Addition of sweetening agents
- Addition of miscellaneous compounds
- Homogenisation
- Heat treatment
- Fermentation process
- Cooling
- Addition of fruit/flavouring/colouring ingredients
- Packaging
- Refrigerated cold storage, transport and distribution
- Conclusion
- References

Processing plants and equipment
- Home or small-scale production
- Medium-scale production
- Large-scale production
- Mechanisations of yoghurt production and plant design
- Continuous yoghurt production
- Automation/process control
- Building design, maintenance and services
- Conclusion
- References

Plant cleaning, hygiene and effluent treatment and utensils
- Cleaning aspects: Primary objectives
- Principles of cleaning process
- Factors involved in the selection and performance of a detergent
- Cleaning methods
- Factors influencing the efficiency of cleaning
- Specific cleaning and sterilisation operations of yoghurt processing equipmentand utensils
- Steriliation aspects: Fundamentals of the sterilisation process
- Methods of sterilisation and/or sanitation
- Kinetics and mechanisms of microbial destruction
- Means of assessing the sanitary condition of a processing plant
- Effluent treatment: Background
- Nature of pollution
- Methods of effluent treatment
- References

Traditional and recent developments in yoghurt production and related products
- Introduction
- Standard commercial yoghurt
- Yoghurt made from different mammalian milks
- Pasteurised/UHT/long-life heat shock yoghurt
- Drinking yoghurt
- Lactose hydrolysed yoghurt
- Concentrated/strained yoghurt
- Frozen yoghurt
- Dried yoghurt
- Bio-yoghurt
- Fat-substitutes yoghurt
- Vegetable oil yoghurt
- Chemically acidified yoghurt
- Soy milk yoghurt
- Miscellaneous yoghurt products
- Future developments and conclusions
- References

Microbiology of yoghurt and 'bio' starter cultures
- Introduction
- Characteristics of growth
- Factors affecting slow growth of starter cultures
- Conclusion
- References

Biochemistry of fermentation
- Introduction
- Carbohydrate metabolism
- Protein metabolism
- Lipid/fat metabolism
- Vitamin metabolism
- Miscellaneous changes
- References

Preservation and production of starter cultures
- Introduction
- Methods of starter culture preservation
- Technology of cell biomass production
- Production systems for starter cultures
- Conclusion
- References

Nutritional value of yoghurt
- Introduction
- Carbohydrates
- Protein
- Lipids
- Vitamins and minerals
- Yoghurt and health
- Conclusion
- References

Quality control in yoghurt manufacture
- Introduction
- Principles of HACCP
- Monitoring of process plant
- Examination of raw materials
- Quality appraosal of retail products
- Conclusion
- References

Appendices
I Different ways in which titrable acidity is expressedand their relative values to % lactic acid
- II Temperature conversion
- III Volume units
- IV Weight/mass units
- V Miscellaneous units
- VI Work/energy and other related units
- VII Force and pressure units
- VIII Lengths and area units
- IX Pearsons square method, algebraic method To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : dairy products : fermentation : food science : microbiology : quality assurance