Cargando…
Chemistry and Technology of Yoghurt Fermentation
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2014.
|
| Edición: | 1st ed. 2014. |
| Colección: | Chemistry of Foods,
|
| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-319-07377-4 | ||
| 003 | DE-He213 | ||
| 005 | 20220118151740.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 140603s2014 sz | s |||| 0|eng d | ||
| 020 | |a 9783319073774 |9 978-3-319-07377-4 | ||
| 024 | 7 | |a 10.1007/978-3-319-07377-4 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 100 | 1 | |a Baglio, Ettore. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Chemistry and Technology of Yoghurt Fermentation |h [electronic resource] / |c by Ettore Baglio. |
| 250 | |a 1st ed. 2014. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2014. | |
| 300 | |a VI, 57 p. 8 illus., 1 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 490 | 1 | |a Chemistry of Foods, |x 2199-7209 | |
| 505 | 0 | |a The Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Nutrition . | |
| 650 | 0 | |a Biochemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Nutrition. |
| 650 | 2 | 4 | |a Biochemistry. |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783319073781 |
| 776 | 0 | 8 | |i Printed edition: |z 9783319073767 |
| 830 | 0 | |a Chemistry of Foods, |x 2199-7209 | |
| 856 | 4 | 0 | |u https://doi.uam.elogim.com/10.1007/978-3-319-07377-4 |z Texto Completo |
| 912 | |a ZDB-2-CMS | ||
| 912 | |a ZDB-2-SXC | ||
| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
| 950 | |a Chemistry and Material Science (R0) (SpringerNature-43709) | ||