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Yogurt: Technology and Biochemistry 1
1Department of Dairy Technology, West of Scotland Agricultural College, Auchincruive, Ayr, KA6 5HW, Scotland and Otto Madsen Dairy Research Laboratory, Queensland Department of Primary Industries, Hamilton, Queensland 4007, Australia.
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.
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