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- W2385677522 abstract "The evaluation of solid yogurt includes three factors:rich flavor,good solidification state and delicious taste.If acidity of yogurt gets too high,the aroma and taste will not be accepted by customers.Thus,the control of the acidity of yogurt during producing and storage processes is very important.This paper studied the acidity change of the yogurt when stored at 7℃.It is found that the acidity quickly rose in the first day,with the average rate 26.4°T/day.In the subsequent seven days the rate slowed at an average 3.6 T/day.The acidity was in 112～122 Tafter eight days.Good quality and flavor are found for yogurt with the acidity of 66～110°T.This result is important for yogurt manufacturers in terms of controlling acidity of their products." @default.
- W2385677522 created "2016-06-24" @default.
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- W2385677522 date "2009-01-01" @default.
- W2385677522 modified "2023-09-23" @default.
- W2385677522 title "Control on acidity of yogurt" @default.
- W2385677522 hasPublicationYear "2009" @default.
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