Abstract
Yogurt has been appreciated by mankind since 5000 B.C., when it was likely discovered by accident. Today, yogurt is produced by culturing milk (and optional dairy ingredients) with the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Proper handling and propagation of yogurt starters is critical for maintaining optimal strain balance, flavor development, and shelf life. Yogurts come in a multitude of styles, colors, and flavors. Nonetheless, yogurts are evaluated under the same criteria in regard to appearance and color, body and texture, and flavor. Yogurt sensory evaluation practices, expectations for quality, and explanations of common defects are elaborated upon in this chapter.
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Tribby, D., Teter, V. (2023). Yogurt. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_8
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DOI: https://doi.org/10.1007/978-3-031-30019-6_8
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