2008, 24(4):360-362.
Abstract:
Effects of the critical control points on the quality of the yoghourt, including the checking and standardization of raw milk, sterilization conditions, homogenization conditions, adding amount of sugar, incubation size, fermentation temperature and time, cooling rate, storage temperature, etc., were analyzed in this paper. Results showed that the yoghourt with the best quality was obtained under the following conditions: solid content of the whole milk of 12%, sugar content of 8%, homogenization temperature of 70 ℃, homogenization pressure of 20 MPa, sterilization temperature of 90~95 ℃, sterilization time of 5 min~10 min, incubation size of the mixed bacteria (lactobacillus bugaricus and streptococcus thermophilus,1:1, activity>0.7) of 3%, fermentation temperature of 43 ℃ and fermentation time of 4.5 h.
