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MORE ABOUT THIS BOOK
Main description:
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 DegreesC 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.
Contents:
The Modern Yoghurt. Introduction to Fermentative Processes.- The Yoghurt. Chemical and Technological Profiles.- The Industry of Yoghurt. Formulations and Food Additives.
PRODUCT DETAILS
Publisher: Springer (Springer International Publishing AG)
Publication date: June, 2014
Pages: 100
Weight: 1124g
Availability: Available
Subcategories: Biochemistry
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