Technology for Production of Low Viscosity Drinking Yogurt

S. MINKOVA
ELBY – Bulgaricum (Elin Pelin Branch), BG-1202 Sofia, Bulgaria

Abstract

MINKOVA, S., 2001. Technology for production of low viscosity drinking yogurt. Bulg. J. Agric. Sci., 7: 341-344

Newly isolated strains S. thermophilus and L. bulgaricus from home-made Bulgarian yogurt were used for development of starters for manufacture of low viscosity drinking yogurt.
The composition of starter and technology parameters such as homogenization and pasteurization were studied.
The influence of raw milk composition – (SNF 9%, F 1% or SNF 9%, F 3.2%) on kinematic viscosity was studied.
Postacidification of starters and products received with them were studied as well.

Key words: lactic acid bacteria, yogurt starters, homogenization, pasteurization, kinematic viscosity and postacidification