Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 pathways
Sugar 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 Class 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 2.6.2 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 3.6.2 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 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNINA-9910143263203321 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 pathways
Sugar 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 Class 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 2.6.2 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 3.6.2 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 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNISA-996213220203316 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 pathways
Sugar 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 Class 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 2.6.2 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 3.6.2 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 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNINA-9910830293003321 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui
| Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (376 p.) |
| Disciplina | 637.1476 |
| Altri autori (Persone) | ChandanRamesh C |
| Soggetto topico |
Yogurt
Fermented milk Dairy processing Food industry and trade |
| ISBN |
1-282-13679-8
9786612136795 0-470-27781-5 0-470-27653-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Manufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics €; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials
10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; Index |
| Record Nr. | UNISA-996197334003316 |
| Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Yoghurt : science and technology / by A. Y. Tamime and R. K. Robinson
| Yoghurt : science and technology / by A. Y. Tamime and R. K. Robinson |
| Autore | Tamime, Adnan Yahia |
| Pubbl/distr/stampa | Oxford [etc.], : Pergamon press, c1985 |
| Descrizione fisica | XIII, 431 p. : ill. ; 25 cm. |
| Disciplina | 637.1476 |
| Altri autori (Persone) | Robinson, Richard Kenneth |
| Collana | Pergamon international library of science, technology, engineering and social studies |
| Soggetto non controllato | Yogurth |
| ISBN | 0080255027 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910839099303321 |
Tamime, Adnan Yahia
|
||
| Oxford [etc.], : Pergamon press, c1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Yoghurt : science and technology / A.Y. Tamime, R. K. Robinson
| Yoghurt : science and technology / A.Y. Tamime, R. K. Robinson |
| Autore | Tamime, A. Y. |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton : CRC Press |
| Descrizione fisica | xii, 619 p. : ill. ; 25 cm |
| Disciplina | 637.1476 |
| Altri autori (Persone) | Robinson, Richard Kennethauthor |
| Soggetto topico | Yogurt |
| ISBN |
0849317851
1855733994 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003995179707536 |
|
Tamime, A. Y.
|
||
| Boca Raton : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||