Overview
- Reviews the chemistry of yoghurt production from milk
- Explains the processes and biochemical reactions involved in the fermentation process and their chemical and physical consequences: from the carbohydrate metabolism, over proteolysis and lipolysis to flavour production
- Sheds light on the fascinating performance of fermenting organisms in yoghurt production
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (3 chapters)
Keywords
About this book
This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.
Authors and Affiliations
Bibliographic Information
Book Title: Chemistry and Technology of Yoghurt Fermentation
Authors: Ettore Baglio
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-07377-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2014
Softcover ISBN: 978-3-319-07376-7Published: 24 June 2014
eBook ISBN: 978-3-319-07377-4Published: 03 June 2014
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 57
Number of Illustrations: 7 b/w illustrations, 1 illustrations in colour
Topics: Food Science, Nutrition, Biochemistry, general