Biochemistry of

Youghurt production
OUTLINE
• Introduction
• Organisms involved
• Fermentation process
• Biochemical changes
• Health benefits
• Conclusion
INTRODUCTION
• Yogurt is a fermented milk product
that has been consumed for centuries.
• The production of yogurt involves the
action of specific microorganisms on
milk, resulting in a characteristic taste,
texture, and nutritional profile.
Organisms Implicated
• Lactic Acid Bacteria (LAB): The
primary microorganisms responsible
for yogurt fermentation.
• Streptococcus thermophilus:
Produces lactic acid and contributes
to flavor development.
• Lactobacillus bulgaricus: Produces
lactic acid, contributes to flavor,
and aids in texture formation.
Fermentation Process
• Heat Treatment: Milk is heated to kill
unwanted bacteria and denature
proteins.
• Inoculation: Starter cultures of LAB
are added to the milk.
• Incubation: The mixture is kept at an
optimum temperature (typically
around 40-45°C) for fermentation to
occur.
• Acidification: LAB convert lactose (milk
sugar) into lactic acid, lowering the pH and
curdling the milk.
• Flavor Development: The production of
various compounds, such as acetaldehyde
and diacetyl, contributes to yogurt's
distinct flavor and aroma.
• Texture Formation: Proteins, particularly
casein, interact and form a gel-like
structure, giving yogurt its thick and
creamy consistency.
Biochemical Changes
• Lactic Acid Production: LAB ferment
lactose, producing lactic acid as a primary
end-product.
• Proteolysis: Enzymes from LAB and native
milk enzymes break down milk proteins
into smaller peptides, contributing to the
texture and flavor development.
• Carbohydrate Metabolism: LAB utilize
lactose as an energy source and produce
other metabolites like acetaldehyde and
diacetyl, which enhance flavor.
• pH Drop: The increasing concentration of
lactic acid leads to a drop in pH, inhibiting
the growth of spoilage bacteria and
extending yogurt's shelf life.
Health Benefits
• Probiotics: Yogurt contains live cultures of
beneficial bacteria, which can promote a
healthy gut microbiome.
• Nutrient Content: Yogurt is a good source of
protein, calcium, B vitamins, and other
essential nutrients.
• Digestibility: The fermentation process
breaks down lactose, making yogurt more
easily digestible for lactose-intolerant
individuals.
Conclusion
• The biochemistry of yogurt production
involves the fermentation of milk by LAB,
resulting in the formation of lactic acid,
flavor compounds, and a thick texture.
• Yogurt offers both sensory and health
benefits, making it a popular and
nutritious dairy product.