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

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

How to Cite:

Schmidt, K. A., (2009) “Effect of acidulant addition on yogurt fermentation”, Kansas Agricultural Experiment Station Research Reports 1(2), 52-55. doi: https://doi.org/10.4148/2378-5977.3121