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Yogurt Production

  • Seiji Nagaoka
Protocol
Part of the Methods in Molecular Biology book series (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.

Key words

Yogurt Fermentation Lactic acid bacteria Starter culture Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus Microbiological analysis Texture analysis 

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Fermented Milk Development Department, Food Development Laboratories, R&D DivisionMeiji Co., Ltd.HachioujiJapan

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