Chemistry and Technology of Yoghurt Fermentation

• Κύριος συγγραφέας: Baglio, Ettore (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2014.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Biochemistry.; Food Science.; Biochemistry, general.

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...