Yoghurt production is a delicate balance of science and art, with fermentation playing a central role in determining the final product's quality. One of the key challenges faced by yoghurt manufacturers is post-acidification, which can lead to undesirable changes in taste, texture, and overall consumer perception, ultimately affecting the marketability of the product. With the everyday increase in the yoghurt sales, preventing post-acidification has been essential to preserve the original characteristics of the product and increase its revenue. In this article, we delve into the science behind postacidification and explore effective strategies for controlling it.
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