210k views
5 votes
Explain how temperature affects the fermentation process during yogurt production

User Jamin Grey
by
6.1k points

2 Answers

4 votes

The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt.

User Marna
by
7.3k points
2 votes

♫ - - - - - - - - - - - - - - - ~Hello There!~ - - - - - - - - - - - - - - - ♫

Temperature would speed up the fermentation process until a certain point. At approximately 55 degrees Celsius, the yogurt cultures would be destroyed.

Hope This Helps You!

Good Luck (:

Have A Great Day ^-^

↬ ʜᴀɴɴᴀʜ

User Ashutosh Jindal
by
7.4k points