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Kansas Agricultural Experiment Station Research Reports
2009; Dairy; Dairy processing; Citric acid; Lemon juice; Yogurt
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Effect Of Acidulant Addition On Yogurt Fermentation (2009), Karen A. Schmidt
Effect Of Acidulant Addition On Yogurt Fermentation (2009), Karen A. Schmidt
Kansas Agricultural Experiment Station Research Reports
Yogurt was manufactured by pre-acidifying the yogurt mix with citric acid, lactic acid, or concentrated lemon juice either before or after pasteurization to a target pH of 6.2, and then the traditional manufacturing process was continued. Adding citric acid or lemon juice to the yogurt mix after pasteurization resulted in a 13% reduction in fermentation time compared with the control. This reduction in fermentation time may result in greater efficiency for yogurt manufacturers, allowing for a more sustainable manufacturing process.; Dairy Day, 2009, Kansas State University, Manhattan, KS, 2009; Dairy Research, 2009 is known as Dairy Day, 2009