LEADER 03720nam  22007575  450 
001 9910298653003321
005 20250509111142.0
010   $a9783319073774
010   $a3-319-07377-X
024 7 $a10.1007/978-3-319-07377-4
035   $a(CKB)3710000000125761
035   $a(EBL)1783041
035   $a(SSID)ssj0001274282
035   $a(PQKBManifestationID)11727418
035   $a(PQKBTitleCode)TC0001274282
035   $a(PQKBWorkID)11332916
035   $a(PQKB)10143204
035   $a(MiAaPQ)EBC1783041
035   $a(DE-He213)978-3-319-07377-4
035   $a(PPN)179764586
035   $a(EXLCZ)993710000000125761
100   $a20140603d2014      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aChemistry and technology of yoghurt fermentation /$fEttore Baglio
210  1$aCham :$cSpringer,$d[2014].
215   $a1 online resource (62 p.)
225 1 $aSpringerBriefs in molecular science. Chemistry of foods,$x2199-689X
300   $aDescription based upon print version of record.
311 1 $a9783319073767 
311 1 $a1-322-13656-4 
311 1 $a3-319-07376-1 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aThe Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives.
330   $aThis Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry.
410  0$aSpringerBriefs in molecular science.$pChemistry of foods$x2199-689X
606   $aFood?Biotechnology
606   $aNutrition
606   $aBiochemistry
606   $aIogurt$2lemac
606   $aAliments fermentats$2lemac
606   $aAliments$xBiotecnologia$2lemac
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000
606   $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005
615  0$aFood?Biotechnology.
615  0$aNutrition.
615  0$aBiochemistry.
615  7$aIogurt
615  7$aAliments fermentats
615  7$aAliments$xBiotecnologia
615 14$aFood Science.
615 24$aNutrition.
615 24$aBiochemistry, general.
676   $a637.146
700   $aBaglio$b Ettore$4aut$4http://id.loc.gov/vocabulary/relators/aut$0768476
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910298653003321
996   $aChemistry and Technology of Yoghurt Fermentation$92544448
997   $aUNINA