Analysis of Smooth Yogurt under the Influence of Low-Temperature Fermentation:Comparison of Texture, Physical Properties and Structure of Yogurt Fermented at Different Temperatures

Yuka Mishima

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Jp] Livestock products, Milk products

Sat. Aug 31, 2024 2:30 PM - 4:15 PM Room J (2F N207)

Chair:Tomohiro Noguchi, Takashi Nakamura

2:45 PM - 3:00 PM

[3Jp-02] Analysis of Smooth Yogurt under the Influence of Low-Temperature Fermentation:Comparison of Texture, Physical Properties and Structure of Yogurt Fermented at Different Temperatures

*Yuka Mishima¹, Takefumi Ichimura², Takashi Nakamura³ (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd., 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)

Keywords:yogurt, texture, low-temperature fermentation

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