Chemistry and Technology of Yoghurt Fermentation:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham [u.a.]
Springer
2014
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| Schriftenreihe: | SpringerBriefs in Molecular Science
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| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9783319073774 |
| DOI: | 10.1007/978-3-319-07377-4 |
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Datensatz im Suchindex
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| adam_text | CHEMISTRY AND TECHNOLOGY OF YOGHURT FERMENTATION
/ BAGLIO, ETTORE
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
THE MODERN YOGHURT. INTRODUCTION TO FERMENTATIVE PROCESSES
THE YOGHURT. CHEMICAL AND TECHNOLOGICAL PROFILES
THE INDUSTRY OF YOGHURT. FORMULATIONS AND FOOD ADDITIVES
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
CHEMISTRY AND TECHNOLOGY OF YOGHURT FERMENTATION
/ BAGLIO, ETTORE
: 2014
ABSTRACT / INHALTSTEXT
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. 45C 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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| spelling | Baglio, Ettore Verfasser aut Chemistry and Technology of Yoghurt Fermentation Ettore Baglio Cham [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Molecular Science Chemie Food science Nutrition Biochemistry Chemistry Erscheint auch als Druckausgabe 978-3-319-07376-7 https://doi.org/10.1007/978-3-319-07377-4 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027440299&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027440299&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Baglio, Ettore Chemistry and Technology of Yoghurt Fermentation Chemie Food science Nutrition Biochemistry Chemistry |
| title | Chemistry and Technology of Yoghurt Fermentation |
| title_auth | Chemistry and Technology of Yoghurt Fermentation |
| title_exact_search | Chemistry and Technology of Yoghurt Fermentation |
| title_full | Chemistry and Technology of Yoghurt Fermentation Ettore Baglio |
| title_fullStr | Chemistry and Technology of Yoghurt Fermentation Ettore Baglio |
| title_full_unstemmed | Chemistry and Technology of Yoghurt Fermentation Ettore Baglio |
| title_short | Chemistry and Technology of Yoghurt Fermentation |
| title_sort | chemistry and technology of yoghurt fermentation |
| topic | Chemie Food science Nutrition Biochemistry Chemistry |
| topic_facet | Chemie Food science Nutrition Biochemistry Chemistry |
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