Tamime A.Y., Robinson R.K. Yoghurt Science and Technology

UK: Blackwell Publishing, 2008, 300 p. Contents Thermapl processing of milk Applications of membrane separation Hygiene by design Automation in the dairy industry Safety and quality of dairy products Modern laboratory practices – analysis of dairy products Dealing with environmental issues

Academic Press, 2011, 4068 p. ISBN: 978-0-12-374402-9. Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition in...

First published 2005 by Blackwell Publishing Ltd, 234 p. ISBN-10: 1-4051-2124-6. ISBN-13: 978-1-4051-2124-8. Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Contents: Microbiota of the Human Gut. Genomic Characterisation of Starter Cultures. Product...

Третье издание книги "Йогурт наука и технология" на английском языке издана в 2007 г на 808 страницах. В работе приведены новейшие данные по технологии производства разных типов йогуртов (термостатным и резервуарным способом). Большое внимание уделено биохимическим и микробиологическим основам производства кисломолочных продуктов. Каждая глава сопровождается библиографией (более 2000 ссылок). Данное издание дополнено новыми методами химического и...