Effects of Incubation Temperature on the Physical and Chemical Properties of Yoghurt

Deterioration of milk-based products such as yoghurt is associated with changes in the environmental parameters during storage. The chemical and physical properties or characteristics of the yoghurt are affected by the production technological parameters like incubation temperature. This research investigated the effect of various incubation temperature on the quality of yoghurt. The milk sample was prepared and a starter culture was inoculated at 40oC temperature into the samples. Incubations were performed also at various temperatures. The pH of fermented sample, viscousity and titrable acidity (TTA) were also determined. Results showed decrease in the pH value as the TTA (acid molecules) and viscousity increased with increasing incubation temperature. An optimum production temperature of 35ᵒC is recommended for the production of yoghur