Article Title
Keywords
Kansas Agricultural Experiment Station contribution; no. 10-103-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1021; Dairy Day, 2009; Dairy; Dairy processing; Citric acid; Lemon juice; Yogurt
Abstract
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
First page
52
Last page
55
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Schmidt, Karen A.
(2009)
"Effect of acidulant addition on yogurt fermentation,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
2.
https://doi.org/10.4148/2378-5977.3121
