An American food scientist has discovered a technique that would stop consumers from finding that murky liquid at the surface of their yoghurt.
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The University of Wisconsin-Madison’s John Lucey has found a simple alternative to adding stabilisers and pectin, the costly technique most often used by commercial yoghurt-makers who want to lessen their product’s whey content.
He found that simply lowering the temperature during the fermentation process creates fewer defects without affecting production time. He is now developing tests that will help yoghurt makers better determine how their current manufacturing and fermentation processes are affecting the formation of surface whey.
