5. Fruit preparation applications
5.1 Yoghurts
The name "yoghurt" can only be used if fermentation is carried out by two lactic bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus. Thanks to their action, which is optimal at a temperature of 44°C, milk lactose is transformed into lactic acid. Acidification of the medium (pH ~ 4.5) forms a gel and generates new aromas (acetaldehyde).
A distinction is made between firm yogurts and stirred or drinking yogurts:
firm yogurts are packaged in jars immediately after inoculation with lactic ferments. They are then placed in an oven, where fermentation takes place. Once the desired degree of acidity has been reached, they are stored in a cool place (+4°C);
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Fruit preparation applications
Success for an intermediate food product
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
