Yoghurt

In its first edition, Yoghurt: science and technology quickly established itself as the standard work in its field for both industry professionals and those involved in applied research. Now thoroughly revised and updated to take into account new developments and trends, it remains the most comprehensive reference available. In a review in the International Dairy Journal Professor Patrick Fox strongly recommends the book: "Those with an interest in any aspect of yoghurt or other fermented milk products, ranging from students to lecturers and researchers and from small to large-scale manufacturers, will find the book to be very valuable as a textbook or as a source of references for further reading. It is likely that the book will be the standard text-book on yoghurt and other fermented milks for at least the next decade." Since the last edition the industry has been transformed by the introduction of mild-tasting 'bio-yoghurts', changing both consumer markets and manufacturing practices. The new edition has been comprehensively revised to take on board this and other major changes in the industry such as new technological developments, for example the production of strained yoghurt by ultrafiltration, and the latest advances in mechanisation and automation. Of all the fermented milks produced locally around the world, only yoghurt has achieved a truly international distribution. But because its manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: science and technology provides just such an understanding.