Technology of Manufacture of High Viscosity Yogurt

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

Abstract

MINKOVA, S., 2001. Technology of manufacture of high viscosity yogurt. Bulg. J. Agric. Sci., 7: 455-458

New starters for production of high viscosity yogurt with low postacidification were developed.
The role of cultivation temperature on kinematic viscosity and whey separation was studied.
Postacidification of strains, starters and ready product was detected.

Key words: lactic acid bacteria, starters, incubation temperature, kinematic viscosity, whey separation, postacidification