What role does the fermentation process play in developing yoghurt’s flavor and consistency?
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February 24, 2025 at 7:49 am by 鈴木 聡太郎
Fermentation is critical as specific bacterial cultures convert lactose into lactic acid, thickening the milk and imparting a tangy flavor. While the fermentation environment controls acidification, subsequent processing with devices like the Colloid Mill GlobeCore can enhance texture uniformity, ensuring the final yoghurt remains consistently smooth.
