PURPOSE:To seize whether acidity and viscosity reach given values and to efficiently obtain fermented milk such as yogurt, by measuring acidity and viscosity of fermented milk prepared by blending milk with lactic acid bacteria and stopping fermentation when the acidity and viscosity reach given values. CONSTITUTION:In producing fermented milk by blending milk (e.g. cow's milk) with lactic acid bacteria and coagulating the milk with an acid, acidity and viscosity of the fermented milk are both measured. When the acidity and viscosity reach given values, fermentation is stopped to give the aimed fermented milk.
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