What role does the fermentation process play in developing yoghurt’s flavor and consistency?

Answers

  • Fevereiro 24, 2025 às 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.

Only registered users can answer. No account? Sign up!

GlobeCore Related Posts

р

Registar

Sign in

To continue log in with Google.