Chemistry and Technology of Yoghurt Fermentation

  • Ettore Baglio

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the SpringerBriefs in Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

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.


Acetaldehyde, diacetyl and volatile acids Caseins Fermented food Food additives Food design Homolactic fermentation Lactic acid bacteria Yoghurt fermentation Yoghurt flavor enhancers

Authors and affiliations

  • Ettore Baglio
    • 1
  1. 1.Food TechnologistCataniaItaly

Bibliographic information

  • DOI
  • Copyright Information The Author(s) 2014
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-07376-7
  • Online ISBN 978-3-319-07377-4
  • Series Print ISSN 2191-5407
  • Series Online ISSN 2191-5415
  • About this book