ArticleMethods in molecular biology (Clifton, N.J.)2024
Yogurt Production.
Article in Methods in molecular biology (Clifton, N.J.), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Quality and antibiotic residues in raw milk sold informally in Manabí and Santo Domingo de los Tsáchilas, Ecuador.Italian journal of food safety · 2026Article
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Authors and funding
1 author.
Funding
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Abstract
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic acid, which lowers the pH and causes the coagulation of milk proteins. Metabolites of lactic acid bacteria, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, significantly affect the quality of yogurt. The production method also greatly influences yogurt characteristics. Yogurt can be produced in various forms, including solid, fluid, and soft-drinking types, depending on the manufacturing method employed. In addition, the raw materials, sterilization, homogenization, fermentation, and other conditions in each manufacturing method greatly affect yogurt's physical properties and flavor. This chapter summarizes common and modern methods of yogurt production.
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Registered trials
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