Effect of acidulant addition on yogurt fermentation

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dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2010-11-22T17:57:41Z
dc.date.available 2010-11-22T17:57:41Z
dc.date.issued 2010-11-22
dc.identifier.uri http://hdl.handle.net/2097/6588
dc.description Dairy Research, 2009 is known as Dairy Day, 2009 en
dc.description.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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 10-103-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1021 en_US
dc.relation.isPartOf Dairy Day, 2009 en_US
dc.subject Dairy en_US
dc.subject Dairy processing en_US
dc.subject Citric acid en_US
dc.subject Lemon juice en_US
dc.subject Yogurt en_US
dc.title Effect of acidulant addition on yogurt fermentation en_US
dc.type Conference paper en_US
dc.date.published 2009 en_US
dc.citation.epage 55 en_US
dc.citation.spage 52 en_US
dc.description.conference Dairy Day, 2009, Kansas State University, Manhattan, KS, 2009
dc.contributor.authoreid kschmidt en_US

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