Yogurt: Technology and Biochemistry

Abstract

This review considers the physical and chemical changes which occur during yogurt manufacture as a result of processing and microbial fermentation. Changes produced during processes, such as heat treatment and physical manipulations, are reviewed. Microbial fermentation is discussed in terms of the characteristics of the yogurt organisms, Lactobacillus bulgaricus and Streptococcus ther-mophilus, and the biochemical reactions involved in carbohydrate metabolism, flavor production, proteolysis and lipolysis.