Effect of acidulant addition on yogurt fermentation
| dc.citation.epage | 55 | en_US |
| dc.citation.spage | 52 | en_US |
| dc.contributor.author | Schmidt, Karen A. | |
| dc.contributor.authoreid | kschmidt | en_US |
| dc.date.accessioned | 2010-11-22T17:57:41Z | |
| dc.date.available | 2010-11-22T17:57:41Z | |
| dc.date.issued | 2010-11-22 | |
| dc.date.published | 2009 | en_US |
| 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.description.conference | Dairy Day, 2009, Kansas State University, Manhattan, KS, 2009 | |
| dc.identifier.uri | http://hdl.handle.net/2097/6588 | |
| 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 |
