Question

During industrial production of yoghurt what is added to milk​

Answer 1

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.

Answer 2

Answer:

The production of yogurt requires only two ingredients: milk and live cultures. ... Cream may be added to adjust the fat content of milk. Non-fat, dry milk powder is used to adjust the content of yogurt solids above the 8.25% minimum to achieve better body and texture.

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