Advances in controlling postacidification in yogurt

Abstract:

Postacidification which is produced by lactic acid bacteria, always occurs in yogurt during the storage, transportation and consumption, leads to milk fermentation with high acidity, and affects the sensory and flavor of yogurt. The mechanism of acid resistance in lactic acid bacteria and postacidification was introduced in this paper. In addition, physical, chemical and biological methods of controlling postacidification were expounded and prospected.