Glossary
Production of yogurts and fermented milks

water activity (aw); activité de l'eau (aw)

Represents the water vapor pressure of a wet product divided by the saturation vapor pressure at the same temperature. It ranges from 0 to 1.

bacteriocin; bacteriocin

A peptide or small protein produced by bacteria and possessing antibacterial properties.

bacteriophage; bacteriophage

Viruses that specifically infect bacteria.

caseins; casein

Main milk proteins representing 82% of the total protein fraction in cow's milk.

centrifugation; centrifugation

Technique for separating the liquid and solid phases of a mixture, based on the application of centrifugal force.

gas chromatography; gas chromatography...