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Yogurt Production

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Lactic Acid Bacteria

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1887))


Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate. Their metabolites, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, strongly affect the quality of yogurt. In this chapter, the general methods for yogurt production are summarized.

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Correspondence to Seiji Nagaoka .

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Nagaoka, S. (2019). Yogurt Production. In: Kanauchi, M. (eds) Lactic Acid Bacteria. Methods in Molecular Biology, vol 1887. Humana Press, New York, NY.

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4939-8906-5

  • Online ISBN: 978-1-4939-8907-2

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