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Lactic Acid Bacteria pp 45–54Cite as

Yogurt Production

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

Abstract

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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Author information

Authors and Affiliations

  1. Fermented Milk Development Department, Food Development Laboratories, R&D Division, Meiji Co., Ltd., Hachiouji, Tokyo, Japan

    Seiji Nagaoka

Authors
  1. Seiji Nagaoka
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Corresponding author

Correspondence to Seiji Nagaoka .

Editor information

Editors and Affiliations

  1. Department of Food Management, Miyagi University, Sendai, Miyagi, Japan

    Makoto Kanauchi

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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. https://doi.org/10.1007/978-1-4939-8907-2_5

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  • DOI: https://doi.org/10.1007/978-1-4939-8907-2_5

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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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