Fabricación de yogurt

Abstract

Yogurt manufacture, Variation of natural 1% fat milk with different Streptococcus thermophylus/Latobacillus bulgaricus ratios, as well as temperature anf fermenting time are studied to stabilish optimum conditions in yogurt manufacture. A product with good organoleptic properties is obtained at 45°C, 3,5 hr incubation time, 1/1 microorganism ratio and 2% of starter cultures.