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Tamime and Robinson's Yoghurt: Science and Technology by A. Y. Tamime
Publisher: Woodhead Publishing; 3Rev Ed edition (March 21, 2007) | ISBN: 1845692136 | Pages: 808 | PDF | 5.1 MB
During the 1980s, the view of various authorities was that yoghurt was a biologically acidified milk product, with the fermentation being completed by two specified organisms, namely Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, high, viable counts of the two organisms had to be present in the product at the point of sale. This definition was a reflection of the traditional nature of yoghurt but, over the following decade, the interest in health-promoting cultures led to the development of a market for yoghurt-like products fermented with a range of lactobacilli and bifidobacteria. At first, such products were distinguished by terms such as `bio-yoghurt' but, by the end of the century, many manufacturers, with the support of the major retail outlets, abandoned any attempt to identify traditional yoghurt as a discrete entity. In fact, `yoghurt' became a generic name for any gelled or viscous fermented milk that was not cultured with lactococci; the latter products were designated as fromage frais.
Tamime and Robinson's Yoghurt: Science and Technology by A. Y. Tamime
Publisher: Woodhead Publishing; 3Rev Ed edition (March 21, 2007) | ISBN: 1845692136 | Pages: 808 | PDF | 5.1 MB
During the 1980s, the view of various authorities was that yoghurt was a biologically acidified milk product, with the fermentation being completed by two specified organisms, namely Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, high, viable counts of the two organisms had to be present in the product at the point of sale. This definition was a reflection of the traditional nature of yoghurt but, over the following decade, the interest in health-promoting cultures led to the development of a market for yoghurt-like products fermented with a range of lactobacilli and bifidobacteria. At first, such products were distinguished by terms such as `bio-yoghurt' but, by the end of the century, many manufacturers, with the support of the major retail outlets, abandoned any attempt to identify traditional yoghurt as a discrete entity. In fact, `yoghurt' became a generic name for any gelled or viscous fermented milk that was not cultured with lactococci; the latter products were designated as fromage frais.
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