The Influence of Fermentation Velocity on the Properties of Yogurt

Abstract

In the previous report, the average particle size of yogurt curd after fermentation was found to depend on the fermentation velocity of yogurt and if also correlated with the coefficients of elasticity and viscosity. In this study we examined the relationship between the fermentation velocity and the physicochemical properties of yogurt, such as hardness obtained by a destructive and nondestructive method, cohesiveness, adhesiveness, gumminess, brittleness and penetro-value. These values were measured by the creep meter.
It was found that of the 7 properties studied, only hardness by a nondestructive method and gumminess had positive correlations for fermentation velocity. Thus it was concluded that the coefficients of elasticity and viscosity, hardness by a nondestructive method and gumminess were estimated by measuring fermentation velocity.