LEADER 05249nam 2200661Ia 450 001 996213220203316 005 20230828214622.0 010 $a1-280-74291-7 010 $a9786610742912 010 $a0-470-79004-0 010 $a0-470-99550-5 010 $a1-4051-7238-X 035 $a(CKB)1000000000351680 035 $a(EBL)284274 035 $a(OCoLC)437176150 035 $a(SSID)ssj0000154275 035 $a(PQKBManifestationID)11179320 035 $a(PQKBTitleCode)TC0000154275 035 $a(PQKBWorkID)10427197 035 $a(PQKB)11550006 035 $a(MiAaPQ)EBC284274 035 $a(EXLCZ)991000000000351680 100 $a20051021d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFermented milks$b[electronic resource] /$fedited by Adnan Tamime 210 $aOxford ;$aAmes, Iowa $cBlackwell Science/SDT$d2006 215 $a1 online resource (286 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a0-632-06458-7 320 $aIncludes bibliographical references and index. 327 $aFermented 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 pathways 327 $aSugar 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 action 327 $aClass 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 Background 327 $a2.6.2 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 Cooling 327 $a3.6.2 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 yoghurt 327 $a4.6.2 Attribute profiling of yoghurt 330 $aHighly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and 410 0$aSociety of Dairy Technology series. 606 $aFermented milk 606 $aCultured milk 615 0$aFermented milk. 615 0$aCultured milk. 676 $a637 676 $a637.1476 701 $aTamime$b A. Y$0532650 712 02$aSociety of Dairy Technology. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996213220203316 996 $aFermented milks$92245003 997 $aUNISA