Abstract
The sensory properties of natural yoghurt depend upon the chemical composition of the base milk, the method of processing and the characteristics of the starter culture. It is the importance of the former factors that is discussed in this chapter. The essential roles of milk proteins in coagulum formation are considered with special reference to bovine milk, but the relevance of seasonal variations in fat, minerals and vitamins with respect to product quality are noted, as are the impacts of heat-treatment and homogenisation.
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