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Related Experiment Video

Updated: Jun 14, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Yogurt Production.

Takefumi Ichimura1

  • 1Food Science & Technology Research Laboratories R&D Division, Meiji Co., Ltd., Tokyo, Japan. takefumi.ichimura@meiji.com.

Methods in Molecular Biology (Clifton, N.J.)
|August 29, 2024
PubMed
Summary

Yogurt quality is determined by lactic acid bacteria fermentation and their metabolites. Production methods significantly influence yogurt

Area of Science:

  • Food Science
  • Dairy Technology
  • Microbiology

Background:

  • Yogurt is a fermented dairy product produced using lactic acid bacteria.
  • Lactic acid production by bacteria lowers pH, causing milk protein coagulation.
  • Bacterial metabolites like acids and exopolysaccharides are key to yogurt quality.

Purpose of the Study:

  • To summarize common and modern yogurt production methods.
  • To highlight the impact of fermentation and production techniques on yogurt characteristics.

Main Methods:

  • Overview of yogurt manufacturing processes.
  • Discussion of raw material selection and processing steps (sterilization, homogenization).
  • Analysis of fermentation parameters and their influence.
Keywords:
Drinkable yogurtFermentationHomogenizationLactic acid bacteriaMicrobiological analysisPasteurizationPasteurized yogurtSet yogurtStirred yogurtTexture analysis

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Main Results:

  • Fermentation by lactic acid bacteria is crucial for yogurt formation.
  • Metabolites significantly impact yogurt's physical properties and flavor.
  • Diverse production methods yield various yogurt forms (solid, fluid, drinking).

Conclusions:

  • Yogurt production involves complex interactions between bacteria, metabolites, and processing conditions.
  • Manufacturing methods are critical in defining the final yogurt product's attributes.
  • Understanding these factors is essential for optimizing yogurt quality and variety.