Comments on: Measuring pH of Yogurt https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/ Farm to Fork Safety Tue, 21 Jul 2020 13:19:51 +0000 hourly 1 https://wordpress.org/?v=6.6.1 By: Arnaud https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-97517 Thu, 29 Aug 2019 11:19:44 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-97517 Good day all,
I am Arnaud, working for some dairy company. I would like to know about the following:
1. why sometimes after breaking the curd(when pH is ready), the pH of the Yoghurt still drops? currently we do break our curd at the pH between 4.45-4.55

2. After adding some Coconut fruit prep, the pH drops drastically while other variants have some sort of pH stability.

Please do get back to me as soon as you can.

Thank you

]]> By: Octavio Yamamoto https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-96609 Thu, 13 Jun 2019 14:22:03 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-96609 In reply to Ikenna Emenalom.

Hi Ikenna,

I have a yogurt company myself and we are currently experiencing the post-acidification that you were mentioning. I’m very interested to know if you found a solution to this problem. Thank you!

]]> By: Adrian Jones https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-96376 Fri, 01 Mar 2019 02:22:46 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-96376 I like how you talked about how monitoring pH is very important when it comes to making yogurt since milk fermentation can be unpredictable unless the right kind of bacteria is added to the mix. Once a certain level of incubation has been reached, yogurt producers stop incubating the product so that the rest of the product can be made. If I had the chance to use a sample of some lactose broth I would make sure that the experiment would go as planned.

]]> By: Ismet Ustuner https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-96207 Mon, 24 Dec 2018 16:34:09 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-96207 Hi
Recently I made yogurt using green pine cone as a starter. It takes about four hours at 45 degrees Centigrade to ferment 3/4 litre milk with one cone.
Then I used this yoghourt to ferment milk in larger quantities.

]]> By: Robert Spencer https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95969 Sun, 29 Jul 2018 20:52:39 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95969 do you have a pH review for creme fraiche and soft unripened cheese similar to the process outlined helpfully by you for yogurt
Many Thanks
Robert

]]> By: Ismet Ustuner https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95953 Mon, 09 Jul 2018 04:10:35 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95953 It is said that two types of bacteria are used to produce yogurt. Is is possible to produce yogurt with simply one type of bacterie and if so is there a difference in taste between the two? If so a combination of the two in various ratio shıuld be interesting.

]]> By: Lina https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95830 Thu, 12 Apr 2018 14:23:31 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95830 Which is higher in lactic acid, milk or yogurt? Thanks

]]> By: Al https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95809 Fri, 30 Mar 2018 17:57:15 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95809 In reply to Dr Ariwaodo chinenye.

Hi do you have experience with non dairy yogurt ?

]]> By: Lia https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95742 Sun, 11 Feb 2018 15:45:17 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95742 In reply to Lelanie.

Hi lelanie! stringiness may have to do with the type of culture bacteria used.

]]> By: Lelanie https://www.foodqualityandsafety.com/article/measuring-ph-yogurt/#comment-95737 Thu, 25 Jan 2018 12:45:51 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=17750#comment-95737 Hey there

We produce yoghurt, however it has a stringy consistency.. Can you please help? Could this have something to do with a to high PH level when breaking the set?

Hope to hear from you..

Lelanie

]]>