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1 Ιαν 2023 · To achieve this, a controlled temperature is required between 42 and 45 °C, being 43 °C the optimal temperature (set point). After the fermentation, the yogurt is cooled to a temperature of 5-10 °C for storage.
1 Αυγ 2021 · Studies show that fermentation temperature may affect yogurt quality by affecting microbial growth and that the culture temperature during production has a significant impact on the physical properties of the final product (Wu, Li, Li, Bhandari, & Yang, 2009).
30 Αυγ 2024 · Drinkable yogurt is produced by fermenting it with lactic acid bacteria in a tank, followed by the liquefaction process through homogenization, and subsequently mixing it with stabilizers. It is known that the physical properties of yogurt are greatly influenced by its production process.
The smooth, creamy slightly tart taste of homemade yogurt is produced by bacterial fermentation of milk. Yogurt is the most popular fermented milk in the world and can be made with any type of milk by following simple steps of (1) heating the milk, (2) adding yogurt starter, also known as a “mother culture,”
1 Ιαν 2014 · By contrast, longer fermentation times may be allowed in the production of yoghurts with low acidity if combined with lower temperatures: related conditions should be 15 ± 3 h at 33 ± 2 °C. Should these parameters be respected, the lactic fermentation would be easily controlled and suddenly stopped when the desired degree of acidity is reached.
1 Ιαν 2019 · The fermentation time variables used were 20, 24, 28, and 32 h, where 24-h fermentation time was the optimum fermentation time according to standards, with a total of lactic acid bacteria of...
4 Ιουν 2014 · The effects of temperature on weakening of the yoghurt structure was illustrated.
