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. Their metabolites, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, strongly affect the quality of yogurt. In this chapter, the general methods for yogurt production are summarized.
Keywords: Fermentation; Lactic acid bacteria; Lactobacillus delbrueckii subsp. bulgaricus; Microbiological analysis; Starter culture; Streptococcus thermophilus; Texture analysis; Yogurt.