Yogurt: Technology and Biochemistry
- 1 December 1980
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 43 (12) , 939-977
- https://doi.org/10.4315/0362-028x-43.12.939
Abstract
This review considers the physical and chemical changes which occur during yogurt manufacture as a result of processing and microbial fermentation. Changes produced during processes, such as heat treatment and physical manipulations, are reviewed. Microbial fermentation is discussed in terms of the characteristics of the yogurt organisms, Lactobacillus bulgaricus and Streptococcus thermophilus, and the biochemical reactions involved in carbohydrate metabolism, flavor production, proteolysis and lipolysis.Keywords
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