While manufacturing yogurt, dairy processors often encounter grainy texture, too-tart flavor, weak body or syneresis. Here’s how to fix these common defects in yogurt
Yogurt is one of the shining stars atop the fermented foods industry, so it is worthwhile troubleshooting commonly seen issues in producing this product. In this article, I discuss the top five defects that may occur in a dairy plant when producing yogurt, and propose possible corrective actions for each.
Often, plant managers get in a hurry. They know the higher temperature they set their yogurt, the faster the fermentation time will be, and the faster they can break, cool and package it. Although this is true to some degree, it can be detrimental to the consistency or texture of the finished yogurt. Yogurt set at higher incubation temperatures can incubate to a grainy texture.