From a Homemade to an Industrial Product: Manufacturing Bulgarian Yogurt

Stoilova, Elitsa

doi:10.3098/ah.2013.87.1.73

Cited by 1 publication

(4 citation statements)

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“…These effects may increase during fermentation; therefore, it is important that the fermentation processes are monitored and controlled. Among the various kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir are widely consumed as health foods and for their sensory properties. ,, …”

Section: Introductionmentioning

confidence: 99%

“…Bulgarian yogurt is the most popular variety of yogurt in the world. It was invented in Bulgaria and is part of a heritage that dates back many centuries . Bulgarian yogurt is commonly made with two starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles, which give the yogurt its characteristic thickness, acidity, taste, and aroma …”

Section: Introductionmentioning

confidence: 99%

“…Among the various kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir are widely consumed as health foods and for their sensory properties. 4,6,7 Bulgarian yogurt is the most popular variety of yogurt in the world. It was invented in Bulgaria and is part of a heritage that dates back many centuries.…”

Section: ■ Introductionmentioning

confidence: 99%

“…It was invented in Bulgaria and is part of a heritage that dates back many centuries. 6 Bulgarian yogurt is commonly made with two starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles, which give the yogurt its characteristic thickness, acidity, taste, and aroma. 8 S. thermophiles bacteria act first and prepare the proper environment for L. bulgaricus, which can begin to multiply and slowly turn the milk into yogurt.…”

Section: ■ Introductionmentioning

confidence: 99%

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Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

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Kwon

et al. 2018

J. Agric. Food Chem.

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Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

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