Excellent yogurt with the MIVI viscometer
Yogurt is the result of milk fermentation by two thermophilic lactic acid bacteria. The main purpose of these bacteria is to lower the pH of the milk to form a gel and give it a sour taste. Fermentation leads to solidification of the milk. The cultivation takes place in tanks and stirring of the yoghurt is necessary to obtain a good homogeneity of the mix milk/ferments. In this step, the process will be different for solid yogurt or stirred yogurt productions.
When tasting yogurt, consistency and texture are paramount, for which viscosity is the most relevant correlated parameter. In fact, consistency, texture and concentration indicate a resistance to movement and flow.