IMPROVE THE FERMENTATION AND PHYSICAL AND CHEMICAL CHARACTERISTICS OF COAGULATED YOGURT THROUGH MIXING AND HOMOGENIZATION

 Through the stirring and homogenization of the emulsifying homogenizer, the fermentation and physical and chemical homes of coagulated yogurt (fresh, refrigerated, and frozen/thawed goat milk are utilized as basic materials) are improved.

Intro

In this research study, fresh, refrigerated (4 days/7 ° C )and frozen/thawed (1 month/ -18 ° C) goat milk was utilized to prepare yogurt. The results of the blending and homogenization of the emulsifying homogenizer yogurt were examined.

The outcomes showed that the freezer increased the fermentation time (> 90 minutes), while the yogurt made from frozen/thawed goat milk was more conscious acidification (pH decreased by 50%), and the firmness and cohesiveness reduced (decreased by about 25%) ). The stirring and homogenization of the emulsification homogenizer changes the structure of goat milk, reduces the natural emulsification in the very first couple of hours of fermentation (10-100%), and increases the texture specifications of yogurt.

A general evaluation of the physical process of goat milk before fermentation reveals that goat milk after refrigeration and freezing/thawing changes more than fresh goat milk. After 28 days of production, all yogurt samples showed no extra synergy, the number of lactic acid bacteria did not decrease, and the adhesion and firmness did not increase.

Both refrigeration and freezing of goat milk changed the fermentation time, buffering capacity, and texture of yogurt. The stirring and homogenization of the emulsifier made the interaction between fat and protein more powerful, consequently improving the texture of yogurt in all samples.

Innovation/application prospects

This research works for goat milk manufacturers to enhance the quality of yogurt produced, especially the production of yogurt utilizing cooled goat milk as raw materials.

Homogeneous emulsification machinery has a considerable enhancement in the quality of yogurt. According to YeKeey's more than 20 years of industry experience, the emulsifier equipment has detailed functions such as homogenization, stirring, and defoaming, which are useful for dairy items, food additives, drinks, and sauces. The quality of materials and other items has a substantial positive meaning. For more details about food homogenization and emulsification equipment, please contact YeKeey.