Index page for: Tamime and Robinson's Yoghurt Science and Technology, Third Edition

Table of Contents HISTORICAL BACKGROUNDIntroductionEvolution of the ProcessDiversity of Fermented MilksPatterns of ConsumptionMethods of Production and ClassificationReferencesBACKGROUND TO MANUFACTURING PRACTICEIntroductionPreliminary Treatment of the Milk BaseStandardization of the Solids-not-Fat Content in MilkAddition of Stabilizers/EmulsifiersAddition of Sweetening AgentsAddition of Miscellaneous CompoundsHomogenizationHeat TreatmentFermentation ProcessCoolingAddition of Fruit/Flavouring/Colouring IngredientsPackagingRefrigerated Cold Storage, Transport, and DistributionConclusionReferencesPROCESSING PLANTS AND EQUIPMENTHome or Small-Scale ProductionMedium-Scale ProductionLarge-Scale ProductionMechanization of Yoghurt Production and Plant DesignContinuous Yoghurt ProductionAutomation/Process ControlBuilding Design, Maintenance, and ServicesConclusionReferencesPLANT CLEANING, HYGIENE, AND EFFLUENT TREATMENT CLEANING ASPECTSPrimary AspectsPrinciples of the Cleaning ProcessFactors Involved in the Selection and Performance of a DetergentCleaning MethodsFactors Influencing the Efficiency of CleaningSpecific Cleaning and Sterilization Operations of Yoghurt Processing Equipment and UtensilsFundamentals of the Sterilization ProcessMethods of Sterilization and/or SanitationKinetics and Mechanisms of Microbial DestructionMeans of Assessing the Sanitary Condition of the Processing PlantBackgroundNature of PollutionMethods of Effluent TreatmentReferencesTRADITIONAL AND RECENT DEVELOPMENTS IN YOGHURT PRODUCTION AND RELATED PRODUCTSIntroductionStandard Commercial YoghurtYoghurt Made from Different Mammalian MilksPasteurized/UHT/Long-Life/Heat Shock YoghurtDrinking YoghurtLactose Hydrolyze Yoghurt (LHY)Concentrated/Strained YoghurtFrozen YoghurtDried YoghurtHealth-Promoting YoghurtFat-Substitutes YoghurtVegetable Oil Yoghurtw-3 Enriched YoghurtChemically Acidified YoghurtSoy-Milk YoghurtTransglutaminase (Tg-ase) YoghurtMiscellaneous Yoghurt ProductsFuture Developments and ConclusionReferencesMICROBIOLOGY OF YOGHURT AND RELATED STARTER CULTURESIntroductionCharacteristics of GrowthFactors Causing Slow Growth of Starter CulturesConclusionReferencesBIOCHEMISTRY OF FERMENTATIONIntroductionCarbohydrate MetabolismProtein MetabolismLipid/Fat MetabolismVitamin MetabolismMiscellaneous ChangesReferencesPRESERVATION AND PRODUCTION OF STARTER CULTURESIntroductionMethods of Starter Culture PreservationTechnology of Cell Biomass ProductionProduction Systems of Starter CulturesDevelopments in Inoculation SystemsConclusionReferencesNUTRITIONAL VALUE OF YOGHURTIntroductionCarbohydratesProteinLipidsVitamins and MineralsNutritional AdditivesYoghurt and HealthConclusionReferencesQUALITY CONTROL IN YOGHURT MANUFACTUREIntroductionPrinciples of HACCPAspects of VerificationMonitoring the Process PlantExamination of Raw MaterialsQuality Appraisal of the Retail ProductConclusionReferencesAppendicesIndex