Continuous manufacture of yogurt. I. Optimal conditions and kinetics of the prefermentation process
Authors:
- 1 June 1977
- journal article
- research article
- Published by Wiley in Biotechnology and Bioengineering
- Vol. 19 (6) , 821-839
Abstract
The principles of a method for the continuous manufacture of yogurt, based upon a two stage system, are given. The first stage, the prefermentation of milk at 45°C to a pH of 5.7, is described.The limitations of this continuous prefermentation are experimentally determined. No change in the balance of the yogurt bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, was observed. A mathematical approach is given for starting and stopping the process.Keywords
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