Effects of Incubation Temperature on the Physical and Chemical Properties of Yoghurt
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Deterioration of milk-based products such as
yoghurt is associated with changes in the environmental
parameters during storage. The chemical and physical properties
or characteristics of the yoghurt are affected by the production
technological parameters like incubation temperature. This
research investigated the effect of various incubation
temperature on the quality of yoghurt. The milk sample was
prepared and a starter culture was inoculated at 40oC
temperature into the samples. Incubations were performed also
at various temperatures. The pH of fermented sample, viscousity
and titrable acidity (TTA) were also determined. Results showed
decrease in the pH value as the TTA (acid molecules) and
viscousity increased with increasing incubation temperature. An
optimum production temperature of 35ᵒC is recommended for
the production of yoghurt
Keywords
TP Chemical technology