The Resource Chemistry and Technology of Yoghurt Fermentation, by Ettore Baglio, (electronic resource)

Chemistry and Technology of Yoghurt Fermentation, by Ettore Baglio, (electronic resource)

Label
Chemistry and Technology of Yoghurt Fermentation
Title
Chemistry and Technology of Yoghurt Fermentation
Statement of responsibility
by Ettore Baglio
Creator
Contributor
Author
Provider
Subject
Language
eng
Summary
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
Member of
http://library.link/vocab/creatorName
Baglio, Ettore
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
SpringerLink
Series statement
SpringerBriefs in Molecular Science,
http://library.link/vocab/subjectName
  • Chemistry
  • Food science
  • Nutrition
  • Biochemistry
  • Chemistry
  • Food Science
  • Nutrition
  • Biochemistry, general
Label
Chemistry and Technology of Yoghurt Fermentation, by Ettore Baglio, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives
Dimensions
unknown
Extent
VI, 57 p. 8 illus., 1 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319073774
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-07377-4
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-07377-4
Label
Chemistry and Technology of Yoghurt Fermentation, by Ettore Baglio, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives
Dimensions
unknown
Extent
VI, 57 p. 8 illus., 1 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319073774
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-07377-4
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-07377-4

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