Examine Significant Technological Advances in Mechanisation and Automation in the Yoghurt Industry.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c53393) has announced the addition of Tamime and Robinson's Yoghurt: Science and Technology (Third edition) to their offering. A Y Tamime, formerly Scottish Agricultural College The Scottish Agricultural College ("SAC") provides agricultural education, advice, consultancy and research services to rural communities and industries in Scotland. SAC's mission is to "enhance the sustainability of the land-based industries". and R K Robinson, formerly Reading University, UK ...very informative, condensed con·dense v. con·densed, con·dens·ing, con·dens·es v.tr. 1. To reduce the volume or compass of. 2. To make more concise; abridge or shorten. 3. Physics a. and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive ...a standard work for both industrial professionals and those involved in applied research. Nahrung (Review of the second edition) - includes developments in the understanding of the biochemical changes biochemical changes (bī·ō·keˈmik· involved in yoghurt production - outlines significant technological advances in mechanisation and automation - discusses the nutritional value of yoghurt - a unique and essential reference for researchers and manufacturers in the dairy industry 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 Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. , containing a wider range of cultures. Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide polysaccharide: see carbohydrate. polysaccharide Any of a large class of long-chain sugars composed of monosaccharides. Because the chains may be unbranched or branched and the monosaccharides may be of one, two, or occasionally more kinds, 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, theology 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 will be a unique and essential reference to students, researchers and manufacturers in the dairy industry. About the authors A Y Tamime, formerly of the Scottish Agricultural College, and R K Robinson, formerly of Reading University, are internationally renowned scientists within the field of yoghurt quality and production. Topics Covered Historical Background Introduction, Evolution of the process, Diversity of fermented milks, Patterns of consumption, Methods of production and classification, References. Background to manufacturing practice Introduction, Preliminary treatment of the milk base, Standardisation of fat content in milk, Standardisation of the solids-not-fat content in milk, Addition of stabilisers/emulsifiers, Addition of sweetening agents, Addition of miscellaneous compounds, Homogenisation Noun 1. homogenisation - the act of making something homogeneous or uniform in composition; "the homogenization of cream"; "the network's homogenization of political news" homogenization blending, blend - the act of blending components together thoroughly , Heat treatment, Fermentation process, Cooling, Addition of fruit/flavouring/colouring ingredients, Packaging, Refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. cold storage, transport and distribution, Conclusion, References. Processing plants and equipment Home or small-scale production, Medium-scale production, Large-scale production, Mechanisation of yoghurt production and plant design, Continuous yoghurt production, Automation/process control, Building design, maintenance and services, Conclusion, References. 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 sterilisation operations of yoghurt processing equipment and utensils, Fundamentals of the sterilisation process, Methods of sterilisation and/or sanitation, Kinetics kinetics: see dynamics. Kinetics (classical mechanics) That part of classical mechanics which deals with the relation between the motions of material bodies and the forces acting upon them. and mechanisms of microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. destruction, Means of assessing the sanitary condition Noun 1. sanitary condition - the state of sanitation (clean or dirty) condition, status - a state at a particular time; "a condition (or state) of disrepair"; "the current status of the arms negotiations" of the processing plant, Background, Nature of pollution, Methods of effluent treatment, References. Traditional and recent developments in yoghurt production and related products Introduction, Standard commercial yoghurt, Yoghurt made from different mammalian milks, Pasteurised/UHT/long-life/heat shock yoghurt, Drinking yoghurt, Lactose hydrolysed yoghurt (LHY LHY Liquid Hydrogen LHY Lines Handled per Employee/Year (supply chain/logistics productivity measure) ), Concentrated/strained yoghurt, Frozen yoghurt. Dried yoghurt. Health-promoting yoghurt. Fat-substitutes yoghurt, Vegetable oil yoghurt, Omega-3 Enriched oil yoghurt, Chemically acidified acidified /acid·i·fied/ (ah-sid´i-fid) having been made acid. yoghurt, Soy-milk yoghurt, Transglutaminase (Tg-ase) yoghurt, Miscellaneous yoghurt products, Future developments and conclusion, References. Microbiology of yoghurt and related starter cultures Introduction, Characteristics of growth, Factors causing slow growth of starter cultures, Conclusion, References. Biochemistry of fermentation Introduction, Carbohydrate metabolism, Protein metabolism Protein metabolism The transformation and fate of food proteins from their ingestion to the elimination of their excretion products. Proteins are of exceptional importance to organisms because they are the chief constituents, aside from water, of all the soft , Lipid/fat metabolism, Vitamin metabolism, Miscellaneous changes, References. Preservation and production of starter cultures Introduction, Methods of starter culture preservation, Technology of cell biomass production, Production systems of starter cultures, Developments in inoculation inoculation, in medicine, introduction of a preparation into the tissues or fluids of the body for the purpose of preventing or curing certain diseases. The preparation is usually a weakened culture of the agent causing the disease, as in vaccination against systems, Conclusion, References. Nutritional value of yoghurt Introduction, Carbohydrates, Protein, Lipids, Vitamins and minerals, Nutritional additives, Yoghurt and health, Conclusion, References. Quality control in yoghurt manufactures Introduction, Principles of HACCP HACCP hazard analysis critical control points. , Aspects of verification, Monitoring the process plant, Examination of raw materials, Quality appraisal of the retail product, Conclusion, References. For more information visit http://www.researchandmarkets.com/reports/c53393. |
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