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Tamime and Robinson's Yoghurt: Science and Technology by A. Y. Tamime

By A. Y. Tamime

Past variants of Yoghurt: technological know-how and know-how validated the textual content as a vital reference underpinning the construction of yoghurt of continuously prime quality. The e-book has been thoroughly revised and up to date to provide this 3rd variation, which mixes assurance of modern advancements in clinical realizing with information regarding verified equipment of top perform to accomplish a entire remedy of the topic. common reputation of a extra liberal definition through the dairy of the time period yoghurt has additionally warranted insurance within the re-creation of a bigger number of gelled or viscous fermented milk items, containing a much broader variety of cultures. advancements within the medical features of yoghurt lined during this new version comprise polysaccharide creation by way of starter tradition micro organism and its results on gel constitution, acid gel formation and advances within the research of yoghurt by way of its chemistry, rheology and microbiology. major advances in know-how also are defined, for instance automation and mechanisation. There has additionally been growth in figuring out the dietary profile of yoghurt and info of medical trials concerning yoghurts are defined. This ebook is a different and crucial connection with scholars, researchers and brands within the dairy undefined.

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Extra resources for Tamime and Robinson's Yoghurt: Science and Technology

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2). The major constituents of milk are: water, fat, protein, lactose and minerals (ash), and a detailed breakdown of these components is shown in Fig. 2. 7 Adapted from Lentner (1981), Jenness (1988) and Holland et al. (1991). 69 After Scott (1986) and Robinson and Wilbey (1998). Reproduced by permission of Elsevier Applied Science Publishers. Fig. 2 Typical example of the main chemical components of cow's milk. Notes: a IgA could be also associated with another secretory component and the complex may occur in a free state.

4). A similar view was held by Davis (1973), who reported that doubling the SNF content in milk resulted in a doubling of its titratable acidity. However, different levels of SNF in milk can influence the generation times and cell counts of the yoghurt starter culture; optimum conditions were 12 g and 14 g SNF 100 gÀ1 for L. delbrueckii subsp. bulgaricus and S. thermophilus, respectively (Al-Dabbagh and Allan, 1989). The fortification of the total solids in the yoghurt mix can be achieved by a number of different methods.

1996a,b) and the results showed: (a) that more acetaldehyde was produced, (b) the addition increased viscosity, reduced syneresis, and improved some sensory attributes, and (c) enhanced buffering capacity at low pH was observed. , 1993). , 1988). Furthermore, different processes for the manufacture of yoghurt and related products using whey protein powder(s) in the mix have been patented by Koenraads and de Boer (1986), Tomita et al. (1992) and Hirano et al. , 2000). , 1997). Greig and Harris (1983) observed a `cheesy' odour and a reduction in the viscosity of the yoghurt (P ` 0X01) when the substitution of liquid milk with WPC was 40%, and the best results were obtained with 10% substitution, while Abou-Dawood et al.

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