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What is Effect of PC Bacteria on Yogurt Firmness about?

A food scientist studied whether adding a preculture of Propionibacterium bacteria (PC) affected the firmness of yogurt made from skim milk. Milk samples from 7 dairy farms were split, with half inoculated with PC and half not. Firmness data showed some differences between yogurts made with and without PC. A paired t-test analysis of the data was conducted to determine if the differences in firmness were statistically significant. The analysis found a statistically significant difference between the firmnes

Author

Nur Addina

Language

EN