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The Yoghurt: Chemical and Technological Profiles

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Chemistry and Technology of Yoghurt Fermentation

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

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.

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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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  1. Food Technologist, Viale Nitta 16, 95121, Catania, Italy

    Ettore Baglio

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Baglio, E. (2014). The Yoghurt: Chemical and Technological Profiles. In: Chemistry and Technology of Yoghurt Fermentation. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-07377-4_2

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