Yoghurt
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| Author | : A. Y. Tamime |
| Publisher | : Elsevier |
| Total Pages | : 808 |
| Release | : 2007-03-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845692616 |
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. 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. 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 microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. 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 production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
| Author | : June Hersh |
| Publisher | : Reaktion Books |
| Total Pages | : 161 |
| Release | : 2021-03-15 |
| Genre | : Cooking |
| ISBN | : 1789144132 |
Yoghurt: A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day culinary phenomenon it has become. The book delves into its nutritious properties, analyzes worldwide consumption, and explores the new developments in yoghurts, including non-dairy varieties, on-the-go options, and its impact in China, Europe, and North America. Highlighting scientific studies and offering practical guidance, June Hersh helps us better understand the plethora of yoghurt products available. She also provides step by step instructions on how to make foolproof homemade yoghurt, as well as mouthwatering international recipes.
| Author | : G Smit |
| Publisher | : Woodhead Publishing |
| Total Pages | : 1216 |
| Release | : 2003-07-29 |
| Genre | : Technology & Engineering |
| ISBN | : 9781855736764 |
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
| Author | : Teresa Cutter |
| Publisher | : |
| Total Pages | : 500 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 9780987225627 |
| Author | : Helen Saberi |
| Publisher | : Oxford Symposium |
| Total Pages | : 392 |
| Release | : 2011 |
| Genre | : Cooking |
| ISBN | : 1903018854 |
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
| Author | : Arto der Haroutunian |
| Publisher | : Grub Street Cookery |
| Total Pages | : 272 |
| Release | : 2007-07-30 |
| Genre | : Cooking |
| ISBN | : 1909808865 |
Yogurt takes center stage in “hundreds of recipes for soups, salads, entrées, and desserts from Middle Eastern, Armenian, and Indian cuisines. . . . Timeless” (Booklist). By internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook includes glorious, four-color, mouth-watering photographs and over 200 recipes from hearty peasant fare to elegant, light dishes. It tells us the history of yogurt, how to make it and how it is easily used in all kinds of delicious recipes, ranging from the subtle flavors of Middle Eastern dishes to the spiciness of Indian and European foods. The many tempting appetizers include dips to yogurt cheese. There are fragrant soups, wonderful salads, and interesting egg dishes. There are recipes for fish, poultry, meat, pasta, and vegetables. There are sauces, salad dressings, and drinks. There is even a section on bread, pancakes, and fritters. This ultimate yogurt recipe cookbook is the perfect complement to a yogurt maker and will even convert those on the fence about this versatile ingredient. “To fully appreciate yogurt’s flexibility in the kitchen, it is instructive to turn to Haroutunian’s book.” —The Roanoke Times “Filled with delicious recipes for all manner of dishes . . . It draws on many culinary traditions and will appeal to anyone who enjoys real homemade food . . . A winner.” —Mostly Food & Travel Journal
| Author | : John J. Tuohy |
| Publisher | : John Wiley & Sons |
| Total Pages | : 405 |
| Release | : 2023-05-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1119619335 |
Sensory Profiling of Dairy Products In Sensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory profiling methodology, statistical data analysis and consumer studies. The book covers the sensory profiling of dairy products like fluid milk, yoghurt, a wide range of internationally popular cheese varieties, ice cream, butter, and milkfat products. Beginning with a historical review of the sensory evaluation of dairy products, the book covers recent advances in the practice. The editor has also included resources that profile the sensory attributes of the products most important to the dairy industry: fluid milks, cream and milkfat products, frozen dairy desserts, and a variety of cheeses. Readers will also find: A thorough introduction to sensory analysis and consumer mindsets and emotions regarding dairy products Comprehensive explorations of the chemistry, biochemistry and physiology of sensory perception of the flavour and mouthfeel stimuli imparted by dairy products Practical discussions of the sensory attributes of fat-rich dairy and ethnic Indian products Fulsome treatments of the sensory profiles of natural and processed cheese varieties Perfect for dairy professionals, regulators, and lawmakers, Sensory Profiling of Dairy Products will also earn a place in the libraries of food marketing professionals, retailers, and culinary practitioners, as well as professors and students with an interest in dairy products. For information regarding the Society of Dairy Technology please visit www.sdt.org
| Author | : B M McKenna |
| Publisher | : Woodhead Publishing |
| Total Pages | : 446 |
| Release | : 2003-07-03 |
| Genre | : Business & Economics |
| ISBN | : 9781855736733 |
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids
| Author | : M. D. Ranken |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 605 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461520991 |
It is a pleasure to be involved in yet another edition the enforcement system and its officers, and the of the Food Industries Manual, and to know that the appearance of many more consultants, advisors and training specialists all claiming to assist manu book remains in sufficiently high demand for a new edition to be necessary. The work of revision and facturers in the discharge of what are described as updating has been rewarding to us and we hope that new and onerous duties. In reaction to all this, food the result will be found at least equally helpful to manufacturers are learning so to order their opera those who use it. tions that their reliability and their commitment to In the five years since the last edition the growth quality and good workmanship can be routinely of the chilled foods sector, in both quantity and demonstrated. The touchstone of this has become quality-with much more refrigeration available accreditation of the manufacturer's systems by an and in use, with close control of refrigeration tem independent authority, for instance that they peratures, storage times, storage temperatures, conform with the International Standard for tra?Sport conditions and display conditions, and Quality Systems, ISO 9000, or its British Standard with better information on labels and elsewhere equivalent, BS 5750. These and related matters are about shelf life and the handling of products-has dealt with in another new Chapter, on Food Issues.
| Author | : Petros G. Koutsoukos |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 309 |
| Release | : 2001-11-30 |
| Genre | : Technology & Engineering |
| ISBN | : 3540422412 |
The 14th Conference of the European Colloid and Interface Society (ECIS 2000) was held in September 2000, in Patras, GREECE. Researchers from the academia and the industrial sector met and presented research work divided in nine thematic sections: molecular interactions in thin films, polymer-surfactant interactions, structure and dynamics at interfaces, biocolloids, colloids in pharmaceutical and biological applications, new trends in colloid and interface science techniques, rheology, self assembly of amphiphiles and measurements in concentrated suspensions. Selected contributions from these thematic areas are presented in the present volume and show the up today achievements of the Colloid and Interface Science.
