Schmidt, Karen A.2010-11-222010-11-222010-11-22http://hdl.handle.net/2097/6588Dairy Research, 2009 is known as Dairy Day, 2009Yogurt 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.DairyDairy processingCitric acidLemon juiceYogurtConference paper