Hello,
I am running a plant based yoghurt fermentation (10 - 50kg bucket/tank batch) but after 16h the pH drop is quite poor (stops at 5.4 - 5.8). The yoghurt base is UHT treated before and consists of pea & faba bean protein, oil, sucrose, dextrose and salt and the culture is S.thermophilus and L. delbrueckii. It works on a benchtop level (300g jars) and then pH drops to 4.4. What could be the reason for failed acidification in scale up? Could it be that the heat is not evenly distributed and the core does not get to the target temperature? Or perhaps the medium could be supplemented with some extra nutrients for ST and LB to enhance growth?
Thanks in advance for your help!
Also check https://www.researchgate.net/publication/337021052_Fermentation_of_plant-based_milk_alternatives_for_improved_flavour_and_nutritional_value
Dear Dr Gabriela Biel . See the link: https://iopscience.iop.org/article/10.1088/1755-1315/406/1/012009/pdf
See the following link: http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm
See also the following RG link: Article A method for manufacturing superior set yogurt under reduced...
Also see the following link: Article Industrial Yogurt Manufacture: Monitoring of Fermentation Pr...
Moreover see the following link: http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.htm
Kindly see also the following link: Article Effect of Mixing During Fermentation in Yogurt Manufacturing
Check on this paper
https://gfi.org/wp-content/uploads/2021/04/COR-SOTIR-Fermentation-2021-0429-1.pdf
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