Tamime and Robinson's yoghurt: science and technology.
A. Y. Tamime, R. K. Robinson
Abstract
Historical background Background to manufacturing practice Processing plants and equipment Plant cleaning, hygiene and effluent treatment cleaning aspects Traditional and recent developments in yoghurt production and related products Microbiology of yoghurt and related starter cultures Biochemistry of fermentation Preservation and production of starter cultures Nutritional value of yoghurt Quality control in yoghurt manufacture.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
process_mechanism100% confidence
yoghurt production involves fermentation
“Biochemistry of fermentation”
nutrition_finding100% confidence
yoghurt has nutritional value
“Nutritional value of yoghurt”
nutrition_finding100% confidence
yoghurt has nutritional value
“Nutritional value of yoghurt”
process_mechanism100% confidence
yoghurt production involves fermentation
Concepts
StarterGood manufacturing practiceFermentationFood scienceBiotechnologyProduction (economics)HygieneQuality (philosophy)