Hoping you can assist me. I recently graduated and this is my first job as a food scientist and I am not 100 % sure of the following :
We are busy with the development of an ambient drinking yogurt shake. Thus far I have measured only the pH of the product, and not determined total acidity.
I use pH to determine when I will stop fermentation and whether the final product is in spec. Is this sufficient in terms of quality control of the product, or must I measure titratable acidity as well?
If so, when in the production process is this done, and how often? I know the titratable acidity gives me an approximation of the total acids in the product, but how do I know if it is too high or too low, as total acids cant be directly linked to pH?
If you have any clarity, or suggestions as to what I should test when and how often I would really appreciate it!
Also, is flow rate/viscosity a quality control parameter on yogurt drinks? I have read articles which say it isn't usually because the measurements are never consistent. Would appreciate advice!
Have a nice day,