Food Science & Technology Research Laboratories R&D Division, Meiji Co., Ltd., Tokyo, Japan.
Methods Mol Biol. 2024;2851:63-74. doi: 10.1007/978-1-0716-4096-8_5.
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic acid, which lowers the pH and causes the coagulation of milk proteins. Metabolites of lactic acid bacteria, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, significantly affect the quality of yogurt. The production method also greatly influences yogurt characteristics. Yogurt can be produced in various forms, including solid, fluid, and soft-drinking types, depending on the manufacturing method employed. In addition, the raw materials, sterilization, homogenization, fermentation, and other conditions in each manufacturing method greatly affect yogurt's physical properties and flavor. This chapter summarizes common and modern methods of yogurt production.
酸奶是一种广泛消费的乳制品，通过乳酸菌发酵获得。在发酵过程中，这些细菌会产生乳酸，从而降低 pH 值并导致牛奶蛋白凝结。乳酸菌的代谢产物，如羰基化合物、非挥发性或挥发性酸和胞外多糖，会显著影响酸奶的质量。生产方法也会极大地影响酸奶的特性。酸奶可以采用不同的生产方式，包括固态、液态和软饮料型，具体取决于所采用的生产方法。此外，每种生产方法中的原料、灭菌、均质、发酵等条件都会极大地影响酸奶的物理性质和风味。本章总结了酸奶生产的常见和现代方法。
