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3

This article gives an excellent review on yogurt manufacturing, but to summarize: -Raw milk goes through centrifugation to remove somatic cells and other solid impurities. -Thermalization is conducted at "60–69 °C for 20–30 s, aiming at the killing of many vegetative microorganisms and the partial inactivation of some enzymes." After this point, the milk ...


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As when air tight seal is opened there is a exposure to air and Lactic acid in yogurt in the presence of oxygen converted into Acetic Acid which is vinegar and produce sour taste.


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Commercial yoghurt usually contains alive Lactobacillus, as exemplified by the fact that you can use them to "seed" your yoghurt at home. I actually don't think they add anything. In France at least it is just pasteurized milk and lactobacillus (ex from Auchan yogurt list of ingredients: Semi-skimmed milk, lactose and milk protein, lactic ferments). Some ...


2

Allergies are often caused by the immune system reacting to a part of a specific protein, therefore it is in fact a specific protein in the food that is causing the allergic reaction to occur. Milk allergies are caused by casein and whey (Source: Mayo Clinic) Oat allergies can be caused by avenin (Source: EJCI) Soy and egg allergies are caused by their ...


5

The fermentation is relatively complex, as quite a number of different bacterial species and yeast live in the Kefir grains. These are made of of the polysaccheride kefiran which immobilizes the bacteria (in contrast for example to yoghurt). The microbes live symbiotic on this matrix. According to the references a number of different microorganisms has been ...


4

Well essentially the added Lactobacillus species ferment lactose and other sugars to lactic acid, thus lowering the pH of the product (they take up lactose use it as an energy source under anaerobic conditions and secrete lactic acid). This gives the kefir and other fermented milk products their sourness. Also the lower pH prevents many other bacteria from ...



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