During the production of dairy products such cheese, yogurt, bread and so forth, enough time (it can be in days or hours) is important during fermentation. Explain is the rationale?
Answers
Answer: Fermentation is the process in which sugar is converted to alcohol by microorganisms. This happens when microorganisms like yeast respire and reproduce, this process can take time depending on the product which is being fermented and the temperature. It is important as, we will not get the exact product we want.
Lowering The Temperature During Fermentation Cooling it down can help, since lower temperatures will decrease the development of the two bacteria that are driving the process. By preventing the yoghurt from becoming more acidic, keeping it at lower temperatures helps to preserve its texture and flavor.
In the manufacture of cheese and yoghurt, time is crucial in the fermentation process. The reason for this is because the duration of fermentation affects the flavor of home yoghurt.
A yoghurt that has been fermented for a short period of time will have a milder flavor, but one that has been kept heated for 24 hours (or up to 30 hours) would have a sour and flavorful flavor. Furthermore, the taste is determined by the bacteria mix.