1.

How does the change in temperature, affect the time taken for the preparation of yogurt?

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Answer:

Yogurt production is affected by the production technological conditions. INCREASE in the incubation TEMPERATURE (42-45ᵒC) resulted to increase in the coagulation of the milk protein present (induced by themophilic BACTERIA) and viscousity. This ALSO resulted in increased acidity of the yoghurt.



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