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
Robinson, R KR. K. Robinson, formerly of Reading University, is a internationally renowned scientist within the field of yoghurt quality and production.