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Post-Incubation Treatments for Yoghurt by Desrizal A is a document available to read on EtoBox.
This document discusses post-incubation treatments for set-style and stirred yoghurt. For set-style yoghurt, no further treatment is needed other than cooling after fermentation directly in the retail container. For stirred yoghurt, the gel is broken by stirring after fermentation, turning it into a viscous liquid. Defining the stirring regime is crucial as it impacts the rheological properties of the final product. There are no set time-temperature profiles for stirring and cooling, but it is generally acc
- Author
- Desrizal A
- Language
- EN