Effects of Incubation Temperature on the Physicaludand Chemical Properties of Yoghurt

摘要

Deterioration of milk-based products such asudyoghurt is associated with changes in the environmentaludparameters during storage. The chemical and physical propertiesudor characteristics of the yoghurt are affected by the productionudtechnological parameters like incubation temperature. Thisudresearch investigated the effect of various incubationudtemperature on the quality of yoghurt. The milk sample wasudprepared and a starter culture was inoculated at 40oCudtemperature into the samples. Incubations were performed alsoudat various temperatures. The pH of fermented sample, viscousityudand titrable acidity (TTA) were also determined. Results showeduddecrease in the pH value as the TTA (acid molecules) andudviscousity increased with increasing incubation temperature. Anudoptimum production temperature of 35ᵒC is recommended forudthe production of yoghurt