Food Science Archives - Page 3 of 11 - Food Science Toolbox

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Objective: To prepare yogurt and cheddar cheese   Theory: Fermentation is used in food processing to develop unique flavors and textures. In yogurt making a starter culture is used to acidify milk by producing lactic acid. The drop in pH causes casein to move closer to its isoelectric point resulting in coagulation. There are two […]

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