Considerable knowledge has been accumulated on the volatile compounds contributing to
the aroma and flavor of yogurt. This review outlines the production of the major flavor …

Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by
fermenting domesticated bovine's milk using a 1: 1 ratio of lactic acid producing bacteria …

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the
fermented food industry, especially in the manufacture of yogurt. The fermentation …

This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum
antibacterial activity on fermented milk, including changes to the fermentation characteristics …

This study used Sensomics to examine four previously obtained yogurt aroma type profiles.
14 key aroma-active compounds were identified as significant contributors (p≤ 0.05) in the …

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki
THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and …

Lactic acid bacteria are of great importance in the production of yogurt worldwide, yet very
little is still known about the mechanisms of aroma formation in foods subjected to lactic acid …

Despite intensive analyses of yogurt flavor, the synergistic effects of the key aroma
compounds on sensory responses and their optimum concentration ranges remain less well …

The purpose of this study was to determine the profile of volatile compounds (aroma) and
overall flavor in dessert yogurts prepared from cow and goat milk, using three different …

The study aims to produce yoghurt from kefir beverage and evaluate its fermentation
kinetics, volatile organic compounds, texture, and microbial characteristics. Kefir, a …