Η καλλιέργεια εκκίνησης στο αρωματικό προφίλ του γιαουρτιού
Date Issued
October 23, 2024
Type
Πτυχιακή Εργασία
Abstract
ABSTRACT
Yogurt culture is and is mainly practiced with live microorganisms that cause the fermentation of milk. The main bacteria commonly used to make yogurt are Streptococcus Thermophilus and Lactobacillus bulgaricus in a certain amount of course. This is because you cannot turn plain milk into yogurt without adding some " helpers " or live cultures with the above bacteria which are also called "good". They are called so because these bacteria are also present in humans, specifically in their intestines. This is so that when adding good bacteria to our body, balance is restored and health is improved. Almost all yogurts are heated ( pasteurized ) afterwards and this process essentially makes it more stable ( in taste, texture, smell) as well as increase its shelt life. This has the opposite effect to the addition of live bacteria because it neutralizes or inactivates a large portion of them so that these helpers may be needed again during or after pasteurization. For this reason the composition of yogurt is important in the metabolism and growth of S. Thermophilus and L. Bulgaricus because all the characteristics and properties of the product are radically affected by these good bacteria, with the result that the process of making yogurt is done in actual so that the product that will be produced is of high quality. Finally the flavor profile of the yogurt has to do with the addition of various fruits in pieces, in oils or even in juices in order to cover the sour taste of the yogurt and make it more accessible to consumers. That is, the base of the yogurt ( mixture ), remains the same and the change is made in the aromas so that the same product comes out on the market with several different types and is desired by consumers of all ages.
Subjects