This comprehensive text examines the scientific and technological aspects of yoghurt production. The revised edition incorporates discussions on 'bio-yoghurts' and their impact on manufacturing, alongside detailed coverage of processing plant and equipment, cleaning, and hygiene. It explores traditional and novel production methods, the microbiology of yoghurt and starter cultures, and the biochemistry of fermentation. Further topics include the preservation and production of starter cultures, nutritional aspects, and quality control measures, including HACCP.

As a standard work in its field, 'Yoghurt: Science and Technology' is recognized for its thorough coverage of the subject. The inclusion of 'bio-yoghurts' in its updated edition reflects a commitment to addressing contemporary developments in the industry. Its detailed exploration of manufacturing processes, microbiology, and quality control makes it a valuable resource for professionals and students alike. The text is structured to provide a deep understanding of both established and emerging practices in yoghurt production.