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• W2884862904 abstract "Yogurt and fermented milk are among the most popular fermented dairy products in the world and possess great consumer acceptability due to their refreshing and unique flavors, nutritional composition and potential therapeutic properties. These products are manufactured by culturing one or more of the optional dairy ingredients such as cream, milk, partially skimmed milk, and skimmed milk, used alone or in combination with other non-dairy optional ingredients such as fruit pulps and flavors and a characterizing bacterial culture that contains the lactic acid-producing bacteria such as Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus. Lactic acid produced by these starter culture microorganisms during the production of yogurt and fermented milk drops the pH of the milk and destabilizes the casein micelles, which become subsequently linked to each other in the form of clusters and chains forming a three-dimensional gel matrix. Microstructure has a major impact on the texture and other physical properties and also sensory characteristics of acid milk gels. This chapter summarizes some important microstructural aspects of yogurt and fermented milk. Firstly, following the description in diversity and brief manufacturing process of yogurt and fermented milk products, an overview of microstructure and factors influencing the microstructure of yogurt and fermented milk is described, with emphasis on the type of milk, rate of inoculation level and starter culture composition, type of culture, various metabolites including exopolysaccharides produced by the cultures, manufacturing procedures and processing conditions such as incubation temperature and inclusion of various food hydrocolloids. Finally, various microscopic techniques which have been used to examine microstructure of yogurt and fermented milk products are also considered." @default.
• W2884862904 created "2018-08-03" @default.
• W2884862904 creator A5021402555 @default.
• W2884862904 creator A5052122145 @default.
• W2884862904 creator A5052148920 @default.
• W2884862904 date "2018-07-24" @default.
• W2884862904 modified "2023-10-12" @default.
• W2884862904 title "Microstructural Aspects of Yogurt and Fermented Milk" @default.
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• W2884862904 doi "https://doi.org/10.1002/9781118964194.ch8" @default.
• W2884862904 hasPublicationYear "2018" @default.
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