The Yoghurt: Chemical and Technological Profiles

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

Abstract

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.

Keywords

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

List of Abbreviations

CO2

Carbon dioxide

CFU

Colony-forming unit

LAB

Lactic acid bacterium

LDB

Lactobacillus delbrueckii subsp. bulgaricus

MW

Molecular weight

ST

Streptococcus thermophilus

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Copyright information

© The Author(s) 2014

Authors and Affiliations

  1. 1.Food TechnologistCataniaItaly

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