Process for production of yogurt and choice of milk:
Despite the constant change in the yoghurt processing technology, the basis of production method has changed little over the years.
There have been some improvements, especially in relation to lactic acid bacteria responsible for fermentation, but the basic steps remain the same.
The main features of this fermentation is described in the following table:
Fermenting AgentsStreptococcus salivarius subsp.
ThermophilusLactobacillus delbrueckii subsp.
BulgaricusFermentation ProductsPrincipal:
Lactic acidSecondary:Acetaldehyde, acetone, diacetyl, glucansObjectives of the fermentationPrincipal:
Formation of a gel by lowering the pHChildren:Sour taste, texture, aroma component formation