The third edition of Tamine and Robinson's Yoghurt: Science and Technology outlines the latest developments to occur within both the formulation and production of yoghurts, offering an up to date reference for researchers and processors. As dairy groups strive to add value to their products to offset increased material costs and better tap the demands of more health-conscious affluent consumers, Tamine and Robinson claim to offer insights into the latest trends driving the industry. The book suggests that the once commonly held view of yoghurt as just "a biologically acidified milk product" is no longer relevant to the increasingly complex array of viscous and fermented products on offer to consumers. The authors therefore adopt a more liberal view of just what constitutes a yoghurt product, matching the industry's own growing acceptance of new cultures for formulation of less traditional dairy goods. The third edition hopes to capture these latest advances by reviewing just goes into making the modern yoghurt. This includes reviewing a number of aspects of production from nutritional structure down to the chemistry, rheology and microbiology. The third edition in particular reviews the role of polysaccharide production by starter culture bacteria on acid gel formulation, as well as the effects of adding products like whey and cassein powder to the product. Aside from discussing the finished product, the book also aims to provide an insight into technological innovation, as the authors deal with the increasing role of automation and mechanisation for safety and traceability at modern dairy plants. The third edition of Tamine and Robinson's Yoghurt: Science and Technology third edition is published by Woodhead Publishing.