2 replies to this topic

[Epie'bong temah munge]

I wish to ask for your assistance, I need to produce yogurt of light consistency maintaining all all the nutrients there in

[zanorias]

Is there a specific area you need assistance with or are you starting at the beginning with this? Producing a food is a relatively complex multi-factorial process and I'm sure the knowledgeable members of this forum will be able to assist you but will need some clarification as to what stage you are at and what it is specifically you need i.e. product development / HACCP implementation / legal compliance /micro & hygiene. Perhaps include some background info - do you already produce yoghurts and just want to determine how best to control nutritional content and consistency?

Edited by zanorias, 08 March 2019 - 12:11 PM.

[The Food Scientist]

I wish to ask for your assistance, I need to produce yogurt of light consistency maintaining all all the nutrients there in

 

The yogurt consistency depends on the starter culture you used to ferment your milk. The bacteria produces Lactic acid in milk (decreasing its pH), which causes it to thicken. It all depends on your process at the end. Culturing time, temperature... many factors to look at.