YOGHURT: Science and Technology, 2nd Edition.(Review)

Food Trade Review, December, 1999

Edited by AY Tamime, RK Robinson

Price: [pound]143.00

Published 1999. Hardback. 619 pages.

(UK: Woodhead Publishing Ltd)

When the first edition of this book was published in 1985, the markets in Australasia, Europe and North America were dominated by stirred fruit yoghurt. Of course there was a small choice with natural set yoghurt and drinking yoghurt, but the choice available to consumers was strictly limited. This all began to change about ten years ago when competition for a share of the fermented milks market gave rise to many variants of the basic products. The introduction of "Bio" yoghurts provided a dramatic impact.

Because the manufacture of yoghurt is still a natural biological process, it can be difficult to...

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