01101nam a2200265 i 450099100156558970753620020502201201.0980325s1985 it ||| | ita 884204685Xb11531691-39ule_instPRUMB63518ExLScuola per assistenti socialiitaHomer, Sidney128174Storia dei tassi di interesse /Sidney Homer, Richard Sylla ; presentazione di Pierluigi CioccaMilano ; Roma :Cariplo ; Roma [etc.] : Laterza,stampa 1985XIX, 926 p. ;25 cm.Studi di storia monetaria e finanziaria moderna ;10Interesi - TassoStoriaSylla, Richardauthorhttp://id.loc.gov/vocabulary/relators/aut128175.b1153169101-03-1701-07-02991001565589707536LE024 DIR PEN VII 2212024000007423le021ex DUSS-E0.00-l- 00000.i1172904101-07-02History of interest rates45550UNISALENTOle02101-01-98ma -itait 0105368nam 2200721Ia 450 991101889440332120200520144314.097866107429129781280742910128074291797804707900450470790040978047099550104709955059781405172387140517238X(CKB)1000000000351680(EBL)284274(OCoLC)437176150(SSID)ssj0000154275(PQKBManifestationID)11179320(PQKBTitleCode)TC0000154275(PQKBWorkID)10427197(PQKB)11550006(MiAaPQ)EBC284274(Perlego)2760177(EXLCZ)99100000000035168020051021d2006 uy 0engur|n|---|||||txtccrFermented milks /edited by Adnan TamimeOxford ;Ames, Iowa Blackwell Science/SDT20061 online resource (286 p.)Society of Dairy Technology seriesDescription based upon print version of record.9780632064588 0632064587 Includes bibliographical references and index.Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathwaysSugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of actionClass II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt4.6.2 Attribute profiling of yoghurtHighly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented andSociety of Dairy Technology series.Fermented milkCultured milkFermented milk.Cultured milk.637Tamime A. Y532650Society of Dairy Technology.MiAaPQMiAaPQMiAaPQBOOK9911018894403321Fermented milks2245003UNINA