ABSTRACT
Nomenclature ..................................................................................................................... 399
References .......................................................................................................................... 400
Yoghurt is a dairy food obtained by promoting the growth of the lactic acid bacteria
Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
in milk at a temperature between 408C and 438C until a desired acidity level is reached. These bacteria are responsible for the production of lactic acid from milk lactose. The manufacturing
methods employed vary considerably depending, for instance, on the type of product being
manufactured and raw materials used; but there are some common principles that determine
the nature and quality of the final product. Among these are the fortification of milk solids,
the thermal treatment of the milk, the inoculation of the thermally treated milk with the
bacterial culture, the incubation of the inoculated milk, and the cooling of the coagulum and
the packaging, and chilled storage [1-3].