2. Yogurt production process

2.2. Fermentation

Fermentation
Monitoring of
fermentation/incubation
Once the relevant yogurt culture has
been added to the milk, incubation follows.
The end of the incubation phase is
often controlled by the pH value. As
soon as the pH value reaches 4.2 to 4.5,
the yogurt must be cooled from the incubation temperature to between 15°C
to 22°C so that acidification is stopped.
JUMO tecLine pH electrodes in a hygienic process fitting can safely monitor
this process.