Yogurt: The Product and its Manufacture

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 617-624

  Corrieu, G ^a   Beal C ^b  

^a Bioval Process Co   (France)

^b CEMAGREF   (France)

Author keywords

Acidification rate; Acidity; Aroma; Coagulation; Lactobacillus delbrueckii subsp. bulgaricus; Manufacturing process; Probiotic bacteria; Protocooperation; Quality control; Streptococcus thermophilus; Texture; Yogurt

Indexed keywords

EID: 85006770134     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00766-2     Document Type: Chapter

References (18)

1. Aureli P., Capurso L., Castellazzi A.M., et al. Probiotics and health: an evidence-based review. Pharmacological Research 2011, 63:366-376.
2. Béal C., Helinck S. Yogurt and other fermented milks. Microorganisms and fermentation of traditional foods 2014, 139-185. CRC Press, Boca Raton, FL. R.C. Ray, D. Montet (Eds.).
3. Benezech T., Maingonnat J.F. Flow properties of stirred yogurt: structural parameter approach in describing time-dependency. Journal of Texture Studies 1993, 24:455-473.
4. Cheng H. Volatile flavor compounds in yoghurt: a review. Critical Reviews in Food Science and Nutrition 2010, 50:938-950.
5. Corrieu, G., Spinnler, H. E., Jomier, Y. and Picque, D. (1988). Automated system to follow up and control the acidification activity of lactic acid starters. Fr. Pat. 2629612.
6. Courtin P., Monnet V., Rul F. Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk. Microbiology 2002, 148:3413-3421.
7. FAO/WHO Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria: report of a joint FAO/WHO expert consultation 2001, FAO/WHO, Cordoba, Argentina.
8. FAO/WHO Codex Alimentarius: codex standards for fermented milks 243-2003. Milk and milk products 2011, 6-16. FAO/WHO, Rome. 2nd ed. FAO/WHO (Ed.).
9. Lee W.J., Lucey J.A. Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences 2010, 23:1127-1136.
10. Ruas-Madiedo P., de los Reyes-Gavilán C.G. Methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria. Journal of Dairy Science 2005, 88:843-856.
11. Saint-Eve A., Levy C., Le Moigne L., Ducruet V., Souchon I. Quality changes in yogurt during storage in different packaging materials. Food Chemistry 2008, 110:285-293.
12. Shiby V.K., Mishra H.N. Fermented milks and milk products as functional foods - a review. Critical Reviews in Food Science and Nutrition 2013, 53:482-496.
13. Sodini I., Remeuf F., Haddad S., Corrieu G. The relative effect of milk base, starter, and process on yogurt texture: a review. Critical Reviews in Food Science and Nutrition 2004, 44:113-137.
14. Tamime A.Y., Robinson R.K. Yoghurt: science and technology 2007, CRC Press, Boca Raton, FL.
15. Vinderola C.G., Mocchiutti P., Reinheimer J.A. Interactions among lactic acid starter and probiotic bacteria used for fermented milk products. Journal of Dairy Science 2002, 85:721-729.
16. http://infos.cniel.com/actualite/economie-laitiere-en-chiffres.html.
17. http://www.nutraceuticalsworld.com/issues/2010-03/view_market-research/the-global-yogurt-market.
18. http://www.produits-laitiers.com/les-produits-laitiers/produits-laitiers-leurs-circuits-de-fabrication/les-yaourts-leur-circuit-de-fabrication/.