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Chemistry and Technology of Yoghurt Fermentation

af Ettore Baglio

indgår i SpringerBriefs in Molecular Science serien

indgår i Chemistry of Foods serien

Chemistry and Technology of Yoghurt Fermentation af Ettore Baglio
Bag om Chemistry and Technology of Yoghurt Fermentation

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. 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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783319073767
  • Indbinding:
  • Paperback
  • Sideantal:
  • 57
  • Udgivet:
  • 4. juni 2014
  • Udgave:
  • 2014
  • Størrelse:
  • 240x151x22 mm.
  • Vægt:
  • 118 g.
  • 8-11 hverdage.
  • 17. januar 2025

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This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. 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.

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