The Yoghurt: Chemical and Technological Profiles

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


The complex of fermentative reactions that are normally used in the industry of yoghurts shows extraordinary performances with relation to produced amounts and the qualitative composition of organic acids. The usual fermentative pathway in the yoghurt manufacture is coincident with the common homolactic fermentation. The synergic action of selected streptococci and lactobacilli in the fermentation of raw milks determines the increased production of lactic acid, acetaldehyde and polysaccharides. Other interesting variations of chemical profiles in yoghurts can be observed and explained with relation to the qualitative and quantitative distribution of different vitamins, benzoic and orotic acids, bacteriocins, enzymes, peptides and amino acids.


Acetaldehyde Acetoin Acetone Bacteriocins Diacetyl Folic acid Homolactic fermentation Lactic acid Pantothenic acid 

List of Abbreviations


Carbon dioxide


Colony-forming unit


Lactic acid bacterium


Lactobacillus delbrueckii subsp. bulgaricus


Molecular weight


Streptococcus thermophilus


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Copyright information

© The Author(s) 2014

Authors and Affiliations

  1. 1.Food TechnologistCataniaItaly

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