Yogurt is a dairy product obtained by fermenting milk through bacteria of the Lactobacillus and Streptococcus genera.
Lactose fermentation in lactic acid gives yogurt its acidity and part of its flavor. In the fermentation process it involves the inoculation of pasteurized milk previously enriched with milk proteins and with a microorganism concentrate which is then incubated at 40-44 ° C for 4 to 5 h.
The pH reduction, due to the production of lactic acid, causes the micellar destabilization of the casein at pH 5.1 to 5.2 and a complete occurrence pH coagulation of 4.6. At the desired final pH the coagulated milk is rapidly cooled from 4 to 10 ° C to reduce the fermentation process.
Therefore the importance of measuring the pH continuously to ensure the consistency and flavor of yogurt, since a considerable deviation in pH can reduce the shelf life of yogurt or create a product that is too bitter or sour.
ECN can help you with the correct selection of sensors for pH measurement, mainly in fermentation tanks where conditions such as adhesion, free of glass pH sensors and capable of withstanding CIP conditions offer solutions such as the Ceramax CPS341D sensor with technology Memosens digital, meets the highest demands of measurement accuracy, pressure, temperature, sterility and durability.