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...
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| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2014.
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| Edition: | 1st ed. 2014. |
| Series: | Chemistry of Foods,
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| Online Access: | https://doi.org/10.1007/978-3-319-07377-4 |