This book investigates the scientific principles and technological applications underlying the production of yoghurt. It draws upon the expertise of A. Y. Tamime, a recognized authority in dairy science, to explore the complex biochemical and microbiological processes involved in yoghurt fermentation. The text aims to provide a comprehensive understanding of yoghurt manufacturing, from raw material selection to final product quality control, covering various aspects of dairy processing technology.

The book is recognized as a technical reference for professionals and students in the dairy industry. Its detailed coverage of yoghurt science and technology makes it a valuable resource for understanding the intricacies of fermentation and processing. The work is likely to be appreciated for its depth and scientific rigor, serving as a foundational text for those involved in dairy product development and manufacturing. It provides a thorough overview of the subject matter, appealing to a specialized audience seeking in-depth knowledge.