Microstructural aspects of yogurt and fermented milk

Abstract

Yogurt and fermented milk are among the most popular fermented dairy products in the world and possess great consumer acceptability due to their refreshing and unique flavors, nutritional composition and potential therapeutic properties. These products are manufactured by culturing one or more of the optional dairy ingredients such as cream, milk, partially skimmed milk, and skimmed milk, used alone or in combination with other non‐dairy optional ingredients such as fruit pulps and flavors and a characterizing bacterial culture that contains the lactic acid‐producing bacteria such as Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus. Lactic acid produced by these sta..