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DataPhysics Instruments GmbH



Applikationsbericht [EN]: Yogurt Gelation Process

Yogurt has become one of the most popular dairy products in recent years. Yogurt is made by the gelation of milk using bacteria. The temperature plays an important role in the gelation process, as it significantly affects the gelation point and therefore the quality of the yogurt when it comes to, for example, mouth feel. This process is usually studied by measuring pH-values. However, these values can only offer little information in the real gel formation process. The MultiScan (MS 20) from DataPhysics Instruments is a compact and versatile measuring device for optical stability and aging analyses. It can study gelation processes easily and provide additional information about stability issues in yogurt design.

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