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Defects in the Viscosity of Stirred Yoghurt

Sandy Contraction of the gel particles: Severe heating

of the milk/ homogenization of the milk at too
high temperature-pressure combination/ too
much evaporation of the milk/ excessive
addition of milk powder and/ or uneven
shaking during incubation i.e. too early moving
yoghurt from the production line/ stirring the
gel above 38oC, followed by holding above

Slimy Slime-producing contaminants/ slime

production by yoghurt culture/ addition of
slime-producing strains of yoghurt culture/ too
low temperature of incubation of the yoghurt
Gummy, gluey, tough The use of unsuitable stabilizers/ high
quantities of added stabilizers/ faulty
incorporation of stabilizers.
Phase separation on containers (below whey, Admixture of air: strong cooling/ pumps;
above gel) stirring
Liquid Too strong stirring the gel/ low solids content
of yoghurt/ insufficiently concentrated flavours
and fruit base, insufficiently cooled/ short time
of cold storage/ culture of low slime
The incubation times and temperatures are co-ordinated with
the plant schedules. Incubation temperatures lower than 40 C
in general tend to impart a slimy or sticky appearance to

Dairy Fermented Products R.C. Chandan Global Technologies,

Inc., Minneapolis, Minnesota, USA