Yoghurt

Yoghurt PDF
Author: A. Y. Tamime
Publisher: Woodhead Publishing
Category : Electronic books
Languages : en
Pages : 619
View: 5710

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Book Description:
In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.


Eis Sorbet Frozen Yoghurt

Eis  Sorbet  Frozen Yoghurt PDF
Author: Dr. Oetker
Publisher: Dr. Oetker ein Imprint von ZS Verlag
Category : Cooking
Languages : de
Pages : 96
View: 5204

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Book Description:
Mmmh - schon bei der besonders schönen Gestaltung läuft einem das Wasser im Mund zusammen. Und wenn sich dann bewusste Ernährung und süßer Genuss nicht ausschließen, gibt es doch kein Halten mehr auf dem Weg zu unwiderstehlichen Trend-Desserts, Smoothies und Zwischenmahlzeiten. Denn mit diesen coolen Rezeptideen kann man selbst bestimmen, wieviel Zucker und Fett bei der Zubereitung von Eis, Frozen Yoghurts oder Sorbets verwendet werden. Süßes geht das ganze Jahr einfach mal Semifreddo di Marsala, veganes Avocado-Limetten-Sorbet oder Weihnachtsstollen-Eis probieren. Natürlich gibt es auch viele vegane und laktosefreie Varianten. Dieses Buch ist voller Ideen und voll gut!


Ueber Yoghurt

Ueber Yoghurt PDF
Author: M. Narkirier
Publisher:
Category :
Languages : de
Pages : 31
View: 2056

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Yoghurt

Yoghurt PDF
Author: June Hersh
Publisher: Reaktion Books
Category : Cooking
Languages : en
Pages : 160
View: 1925

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Book Description:
Yoghurt: A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day culinary phenomenon it has become. The book delves into its nutritious properties, analyzes worldwide consumption, and explores the new developments in yoghurts, including non-dairy varieties, on-the-go options, and its impact in China, Europe, and North America. Highlighting scientific studies and offering practical guidance, June Hersh helps us better understand the plethora of yoghurt products available. She also provides step by step instructions on how to make foolproof homemade yoghurt, as well as mouthwatering international recipes.


Tamime And Robinson S Yoghurt

Tamime and Robinson s Yoghurt PDF
Author: A. Y. Tamime
Publisher: Elsevier
Category : Technology & Engineering
Languages : en
Pages : 808
View: 5345

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Book Description:
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, containing a wider range of cultures. Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide 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, rheology 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 is a unique and essential reference to students, researchers and manufacturers in the dairy industry. Includes developments in the understanding of the biochemical changes involved in yoghurt production Outlines significant technological advances in mechanisation and automation Discusses the nutritional value of yoghurt


The Yoghurt Plot

The Yoghurt Plot PDF
Author: Fleur Hitchcock
Publisher: Hot Key Books
Category : Juvenile Fiction
Languages : en
Pages : 160
View: 2018

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Book Description:
Time travel, family, consequences and yoghurts. Oh, and gerbils. 'I don't want my life controlled by a fridge.' Humming in the kitchen of Bugg and Dilan's new home is a huge, mysterious fridge. Even when Bugg turns off the power, the light stays on. Plus, it's full of strange-looking yoghurts in glass jars with wax-paper lids. Should they? Shouldn't they? They do, but the yoghurts take them back to 1974. What follows is a desperate scramble across time and space, in which the siblings discover a 40-year-old time crime and become painfully aware that small changes they make in the past can have huge consequences for their future. Aided and hindered by go-for-it gerbil-fancier Lorna, they try to put everything back in order before time - and the yoghurts - run out completely. Another delightful, family-friendly adventure from the author of the Sunday Times Children's Book of the Week, SHRUNK!


Chemistry And Technology Of Yoghurt Fermentation

Chemistry and Technology of Yoghurt Fermentation PDF
Author: Ettore Baglio
Publisher: Springer
Category : Technology & Engineering
Languages : en
Pages : 57
View: 164

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Book Description:
This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.


Making Yoghurt

Making Yoghurt PDF
Author:
Publisher: Learning Media Ltd
Category : Cooking (Yogurt)
Languages : en
Pages : 32
View: 3663

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Book Description:
Provides step-by-step instructions on how to make yoghurt. Suggested level: primary.


Yoghurt

Yoghurt PDF
Author: Jeremija Lj Ra_fsi_Uc
Publisher:
Category : Yogurt
Languages : en
Pages :
View: 3041

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Book Description: