Hamzah, Basuni (2015) Handbook of Yoghurt Science and Technology. ASP Publication, Palembang.
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Abstract
Fermentation-based food niche is one of the most biochemically complex food group. Among them is yoghurt, which gains huge attention since it has a lot of health benefits. Production of good, high added value yoghurt needs understandings of inter-correlations among numerous microbiological, chemical and physical factors. The emphasis of this book is on the principles of physical, chemical, enzymatic, and microbial transformations, in order to achieve efficient transformation of milk into high quality and high value yoghurt products. This needs a thorough understanding of the composition and properties of milk, and of the changes occurring in milk and its products during processing and storage.Manufacturing prescriptions and product specifications are given at glance, as they are widely variable and not the emphasis of this book.
| Item Type: | Book |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Mr. Basuni Hamzah |
| Date Deposited: | 13 Nov 2019 11:58 |
| Last Modified: | 13 Nov 2019 11:58 |
| URI: | http://repository.unsri.ac.id/id/eprint/14611 |
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