Completely revised and updated, Yoghurt: Science and Technology 3rd edition combines coverage of recent developments in scientific understanding with information about established best practices.
It covers 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. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts.
This new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.
Features:
- Includes developments in the understanding of the biochemical changes involved in yoghurt production
- Outlines significant technological advances in mechanization and automation
- Discusses the nutritional value of yoghurt
- Provides a unique and essential reference for researchers and manufacturers in the dairy industry
Contents
Historical Background
- Evolution of the Process
- Diversity of Fermented Milks
- Patterns of Consumption
- Methods of Production and Classification
Background to Manufacturing Practice
- Preliminary Treatment of the Milk Base
- Standardization of the Solids-not-Fat Content in Milk
- Addition of Stabilizers/Emulsifiers
- Addition of Sweetening Agents
- Addition of Miscellaneous Compounds
- Homogenization
- Heat Treatment
- Fermentation Process
- Cooling
- Addition of Fruit/Flavouring/Colouring Ingredients
- Packaging
- Refrigerated Cold Storage, Transport, and Distribution
Processing Plants and Equipment
- Home or Small-Scale Production
- Medium-Scale Production
- Large-Scale Production
- Mechanization of Yoghurt Production and Plant Design
- Continuous Yoghurt Production
- Automation/Process Control
- Building Design, Maintenance, and Services
Plant Cleaning, Hygiene, and Effluent Treatment Cleaning Aspects
- Primary Aspects
- Principles of the Cleaning Process
- Factors Involved in the Selection and Performance of a Detergent
- Cleaning Methods
- Factors Influencing the Efficiency of Cleaning
- Specific Cleaning and Sterilization Operations of Yoghurt Processing Equipment and Utensils
- Fundamentals of the Sterilization Process
- Methods of Sterilization and/or Sanitation
- Kinetics and Mechanisms of Microbial Destruction
- Means of Assessing the Sanitary Condition of the Processing Plant
- Background
- Nature of Pollution
- Methods of Effluent Treatment
Traditional and Recent Developments in Yoghurt Production and Related Products
- Standard Commercial Yoghurt
- Yoghurt Made from Different Mammalian Milks
- Pasteurized/UHT/Long-Life/Heat Shock Yoghurt
- Drinking Yoghurt
- Lactose Hydrolyze Yoghurt (LHY)
- Concentrated/Strained Yoghurt
- Frozen Yoghurt
- Dried Yoghurt
- Health-Promoting Yoghurt
- Fat-Substitutes Yoghurt
- Vegetable Oil Yoghurt
- w-3 Enriched Yoghurt
- Chemically Acidified Yoghurt
- Soy-Milk Yoghurt
- Transglutaminase (Tg-ase) Yoghurt
- Miscellaneous Yoghurt Products
Microbiology of Yoghurt and Related Starter Cultures
- Characteristics of Growth
- Factors Causing Slow Growth of Starter Cultures
Biochemistry of Fermentation
- Carbohydrate Metabolism
- Protein Metabolism
- Lipid/Fat Metabolism
- Vitamin Metabolism
- Miscellaneous Changes
Preservation and Production of Starter Cultures
- Methods of Starter Culture Preservation
- Technology of Cell Biomass Production
- Production Systems of Starter Cultures
- Developments in Inoculation Systems
Nutritional Value of Yoghurt
- Carbohydrates
- Protein
- Lipids
- Vitamins and Minerals
- Nutritional Additives
- Yoghurt and Health
Quality Control in Yoghurt Manufacture
- Principles of HACCP
- Aspects of Verification
- Monitoring the Process Plant
- Examination of Raw Materials
- Quality Appraisal of the Retail Product
Index
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