酸奶：技术与生物化学
Yogurt: Technology and Biochemistry .
作者信息
Tamime A Y, Deeth H C
机构信息
Department of Dairy Technology, West of Scotland Agricultural College, Auchincruive, Ayr, KA6 5HW, Scotland and Otto Madsen Dairy Research Laboratory, Queensland Department of Primary Industries, Hamilton, Queensland 4007, Australia.
出版信息
J Food Prot. 1980 Dec;43(12):939-977. doi: 10.4315/0362-028X-43.12.939.
This review considers the physical and chemical changes which occur during yogurt manufacture as a result of processing and microbial fermentation. Changes produced during processes, such as heat treatment and physical manipulations, are reviewed. Microbial fermentation is discussed in terms of the characteristics of the yogurt organisms, Lactobacillus bulgaricus and Streptococcus thermophilus , and the biochemical reactions involved in carbohydrate metabolism, flavor production, proteolysis and lipolysis.
本综述探讨了酸奶生产过程中由于加工和微生物发酵而发生的物理和化学变化。文中回顾了诸如热处理和物理操作等过程中产生的变化。从酸奶菌种保加利亚乳杆菌和嗜热链球菌的特性，以及碳水化合物代谢、风味产生、蛋白水解和脂肪水解所涉及的生化反应等方面对微生物发酵进行了讨论。
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