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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 |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2014.
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| Edición: | 1st ed. 2014. |
| Colección: | Chemistry of Foods,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- The Modern Yoghurt. Introduction to Fermentative Processes
- The Yoghurt. Chemical and Technological Profiles
- The Industry of Yoghurt. Formulations and Food Additives.