FOOD TECHNOLOGY

Detailed explanation-1: -Fermented dairy products are typically produced using mixed cultures of lactic acid bacteria, a prominent group of Gram-positive bacteria. Yogurt is milk fermented by the lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus (basonym, Lactobacillus delbrueckii subsp. bulgaricus).

Detailed explanation-2: -Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate.

Detailed explanation-3: -STREPTOCOCCUS | Introduction It grows symbiotically with Lactobacillus delbrueckii subsp. bulgaricus during fermentation to produce lactic acid and acetaldehyde, which is responsible for the characteristic yogurt flavor. In cheeses, S. thermophilus contributes to milk acidification and to flavor during ripening.

Detailed explanation-4: -thermophilus can rapidly convert lactose into lactic acid, which causes a rapid reduction in pH resulting in coagulation of milk proteins (casein). In addition, this bacterium confers many excellent processing properties to the yogurt, such as flavor, acidity, viscosity, and water holding capacity (Sun et al., 2011).