Abstract
The article deals with the results of researches on the improvement of yogurt production technology using the incubation method with a stage of timely and short-term cooling of the formed acid clots. Studied are the thermo-physical properties of acid gels with different chemical composition in the process of their cooling at various temperatures of external cooling medium. The algorithm of successive operations that can accurately determine the time of acid clots cooling needed to achieve the desired temperature at the known conditions of external environment has been developed.Keywords
Acid clot, yogurt, cooling temperature, cooling time, starter cultures, incubationREFERENCES
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