Chemistry and Technology of Yoghurt Fermentation by Ettore BaglioChemistry and Technology of Yoghurt Fermentation by Ettore Baglio

Chemistry and Technology of Yoghurt Fermentation

byEttore Baglio

Paperback | June 24, 2014

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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.

Title:Chemistry and Technology of Yoghurt FermentationFormat:PaperbackDimensions:57 pages, 23.5 × 15.5 × 0.02 inPublished:June 24, 2014Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3319073761

ISBN - 13:9783319073767


Table of Contents

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