coagulated yogurt

Improve the fermentation and physical and chemical properties of coagulated yogurt through mixing and homogenization

Through the stirring and homogenization of the emulsifying homogenizer, the fermentation and physical and chemical properties of coagulated yogurt (fresh, refrigerated, and frozen/thawed goat milk are used as raw materials) are improved. Introduction In this study, fresh, refrigerated (4 days/7°C) and frozen/thawed (1 month/ -18°C) goat milk was used to prepare yogurt. The effects of…