Tamime and Robinson's Yoghurt

Science and Technology

A. Y. Tamime, R K Robinson

• Publisher: Woodhead Publishing
• Year: 2007
• Print ISBN: 9781845692131
• eBook ISBN: 9781845692612
• Edition: 3
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

1

Historical background

Publisher Summary

Fermentation is one of the oldest methods practiced by human beings for the transformation of milk into products with an extended shelf-life. The exact origin of the making of fermented milks is difficult to establish, but it could date from the time the way of life of humans changed from being food gathering to food producing. The change also included the domestication of animals and it is most likely that the transition occurred at different times in different parts of the world. Archaeological evidence shows that some civilizations were well advanced in agricultural and husbandry methods, and in the production of fermented milks such as yoghurt. Although there are no records available regarding the origin of yoghurt, the belief in its beneficial influence on human health and nutrition has existed in many civilizations over a long period of time. The methods of production of yoghurt have changed little over the years. Although there have been some refinements, especially in relation to lactic acid bacteria that bring about fermentation, the essential steps in the process are still the same. Variations in milk composition, irregular behavior of the starter organisms, faulty regulation of the incubation temperature, along with a number of other process variables, can all give rise to an end product that is deficient in respect of overall quality, and only a thorough understanding of the fermentation can provide an operative with the foresight to reduce the risk of product failure.

1.1 Introduction

Fermentation is one of the oldest methods practised by human beings for the transformation of milk into products with an extended shelf-life. The exact origin(s) of the making of fermented milks is difficult to establish, but it could date from some 10–15 000 years ago as the way of life of humans changed from being food gathering to food producing (Pederson, 1979). This change also included the domestication of animals (i.e. cow, sheep, goat, buffalo and camel), and it is most likely that the transition occurred at different times in different parts of the world. Archaeological evidence shows that some civilisations (e.g. the Sumarians and Babylonians in Mesopotamia, the Pharaohs in northeast Africa and the Indians in Asia) were well advanced in agricultural and ...

Table of contents

• Cover image
• Title page
• Table of Contents
• Related titles
• Copyright
• Preface to first edition
• Preface to second edition
• Preface to third edition
• Chapter 1: Historical background
• Chapter 2: Background to manufacturing practice
• Chapter 3: Processing plants and equipment
• Chapter 4: Plant cleaning, hygiene and effluent treatment
• Chapter 5: Traditional and recent developments in yoghurt production and related products
• Chapter 6: Microbiology of yoghurt and related starter cultures
• Chapter 7: Biochemistry of fermentation
• Chapter 8: Preservation and production of starter cultures
• Chapter 9: Nutritional value of yoghurt
• Chapter 10: Quality control in yoghurt manufacture
• Appendix I: Different ways in which titratable acidity is expressed and their relative values to % lactic acid
• Appendix II: Temperature conversion
• Appendix III: Volume units
• Appendix IV: Weight/mass units
• Appendix V: Miscellaneous units
• Appendix VI: Work/energy and other related units
• Appendix VII: Force and pressure units
• Appendix VIII: Length and area units
• Appendix IX: Pearson square and algebraic methods
• Index