Influence of technological conditions on fermented milk production

摘要

In the present and future yogurt and fermented milk production the process plant and technology set up as well as the formulation and use of structurizing starter cultures are essential with regard to the organoleptic and above all rheological characterisation of these products. Nowadays, the consolidated experience in the research and production of fermented milk, and in particular of yogurt, enables to understand that the most suitable technological approach is the one involving new starter cultures capable of increasing the fermented milk consistency naturally. Besides, a production process which maintain as much as possible the rheological, sensorial and nutritional characteristics of the original product all along the production phases is a valid approach too.