Chemistry of Foods

Chemistry and Technology of Yoghurt Fermentation

Authors: Baglio, Ettore

  • Reviews the chemistry of yoghurt production from milk
  • Explains the processes and biochemical reactions involved in the fermentation process and their chemical and physical consequences: from the carbohydrate metabolism, over proteolysis and lipolysis to flavour production
  • Sheds light on the fascinating performance of fermenting organisms in yoghurt production
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eBook $39.99
price for USA (gross)
  • ISBN 978-3-319-07377-4
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $54.99
price for USA
  • ISBN 978-3-319-07376-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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°C 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.

Table of contents (3 chapters)

  • The Modern Yoghurt: Introduction to Fermentative Processes

    Baglio, Ettore

    Pages 1-23

  • The Yoghurt: Chemical and Technological Profiles

    Baglio, Ettore

    Pages 25-32

  • The Industry of Yoghurt: Formulations and Food Additives

    Baglio, Ettore

    Pages 33-57

Buy this book

eBook $39.99
price for USA (gross)
  • ISBN 978-3-319-07377-4
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $54.99
price for USA
  • ISBN 978-3-319-07376-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Chemistry and Technology of Yoghurt Fermentation
Authors
Series Title
Chemistry of Foods
Copyright
2014
Publisher
Springer International Publishing
Copyright Holder
The Author(s)
eBook ISBN
978-3-319-07377-4
DOI
10.1007/978-3-319-07377-4
Softcover ISBN
978-3-319-07376-7
Series ISSN
2199-689X
Edition Number
1
Number of Pages
VI, 57
Number of Illustrations and Tables
7 b/w illustrations, 1 illustrations in colour
Topics