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Tamime and Robinson's Yoghurt: Science and Technology by: A.Y. Tamime, R.K. Robinson

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.

Faced with this reality and the difficulties of phenotypically identifying the species in starter ultures, attempts to associate particular species with individual products have been abandoned, although it is generally agreed that yoghurt making must remain a biological process and that the retail product must contain high numbers of the culture(s) used. The acceptance by the dairy industry of this liberal definition of yoghurt means that many of the restrictions applied while editing of the 2nd edition of this book no longer apply and, hence, the advantages of a 3rd edition seemed overwhelming.

Obviously some components of the process of yoghurt manufacture, e.g. design of processing lines, fermentation tanks or packaging machinery, have changed little over the last decade ± a view confirmed by the majority of equipment manufacturers, and their repetition in this 3rd edition is simply to achieve a comprehensive coverage of the subject. However, much fresh material has been published in the literature relating to the microbiology and nutritional properties of yoghurt while, in the interests of consumer safety, new methods for the chemical and microbiological analysis ± both automated and reference ± of fermented milks have been established. Consequently, many sections of the 2nd edition have been expanded in order to reflect the current situation and, perhaps, encourage further research into this fascinating aspect of dairy science.

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