During the production of yogurt and cheese the ph of the mixture changes which causes this change in ph ?
Answers
Answer:
Measurement of pH presents a critical quality control step in the production of dairy products, especially yogurt. pH offers an indication of contamination from bacteria or chemicals, while also providing a convenient method to estimate the acid development of a dairy product. As there are a myriad of different sampling methods, electrode care guidelines, and electrode designs, determining best practices for pH measurement can be a challenge. This article will discuss electrode selection, calibration techniques, sensor maintenance, and best practices for measuring the pH of yogurt. While .the focus is placed on yogurt, the guidelines reviewed can be readily applied to a much broader range of dairy products and quality assurance procedures.
Role of pH Monitoring in Making Yogurt
Monitoring pH is crucial in producing consistent, quality yogurt. Yogurt is made by the fermentation of milk with live bacterial cultures. Following pasteurization and compositional adjustment, milk is homogenized for a consistent texture, heated to the desired thickness, and cooled before inoculation. Most yogurts are inoculated with a starter culture consisting of Lactobacillus bulgaricus and Streptococcus thermophilus. Once the live culture is added, the mixture of milk and bacteria is incubated, allowing for conversion of lactose to lactic acid. As lactic acid is produced, there is a corresponding drop in pH. Due to the more acidic mixture, the casein protein in milk coagulates and precipitates out, thickening the milk into a yogurt-like texture.
Maintaining the ideal fill level for storage solution cap prevents the sensing tip from drying out.
Maintaining the ideal fill level for storage solution cap prevents the sensing tip from drying out.
Yogurt producers cease incubation once a specific pH level is reached. Most producers have a set point between pH 4.0 and 4.6 in which fermentation is arrested by rapid cooling. The amount of lactic acid present at this pH level is ideal for yogurt, giving it the characteristic tartness, aiding in thickening, and acting as a preservative against undesirable strains of bacteria. By verifying that fermentation continues to a predetermined pH endpoint, yogurt producers can ensure their products remain consistent in terms of flavor, aroma, and texture. A deviation from the pH set point can lead to a reduced shelf life of the yogurt or a product that is too bitter or tart.
Answer:
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Explanation:
These bacterial cultures react with the lactose in milk to produce lactic acid, decreasing the yogurt's pH (Sorenson 2). A lower pH in the yogurt means a greater acidity in the yogurt, inferring greater probiotic activity. A higher fermentation rate means that the yogurt is becoming more acidic (fermenting) faster.