About this product

Product Identifiers

PublisherSpringer International Publishing A&G

ISBN-103319073761

ISBN-139783319073767

eBay Product ID (ePID)201577246

Product Key Features

Number of PagesVI, 57 Pages

Publication NameChemistry and Technology of Yoghurt Fermentation

LanguageEnglish

SubjectFood Science, Nutrition, Life Sciences / Biochemistry, Specific Ingredients / Dairy

Publication Year2014

TypeTextbook

AuthorEttore Baglio

Subject AreaCooking, Technology & Engineering, Science, Medical

SeriesSpringerbriefs in Molecular Science Ser.

FormatTrade Paperback

Dimensions

Item Weight39.6 Oz

Item Length9.3 in

Item Width6.1 in

Additional Product Features

Intended AudienceScholarly & Professional

Dewey Edition23

Number of Volumes1 vol.

IllustratedYes

Dewey Decimal637.1476

Table Of ContentThe Modern Yoghurt. Introduction to Fermentative Processes.- The Yoghurt. Chemical and Technological Profiles.- The Industry of Yoghurt. Formulations and Food Additives.

SynopsisThe Modern Yoghurt. Introduction to Fermentative Processes.- The Yoghurt. Chemical and Technological Profiles.- The Industry of Yoghurt. Formulations and Food Additives., 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., 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.

LC Classification NumberTX341-641