Sandy Contraction of the gel particles: Severe heating
of the milk/ homogenization of the milk at too high temperature-pressure combination/ too much evaporation of the milk/ excessive addition of milk powder and/ or uneven stirring/ shaking during incubation i.e. too early moving yoghurt from the production line/ stirring the gel above 38oC, followed by holding above 38oC.
Slimy Slime-producing contaminants/ slime
production by yoghurt culture/ addition of slime-producing strains of yoghurt culture/ too low temperature of incubation of the yoghurt culture. Gummy, gluey, tough The use of unsuitable stabilizers/ high quantities of added stabilizers/ faulty incorporation of stabilizers. Phase separation on containers (below whey, Admixture of air: strong cooling/ pumps; above gel) stirring Liquid Too strong stirring the gel/ low solids content of yoghurt/ insufficiently concentrated flavours and fruit base, insufficiently cooled/ short time of cold storage/ culture of low slime production. The incubation times and temperatures are co-ordinated with the plant schedules. Incubation temperatures lower than 40 C in general tend to impart a slimy or sticky appearance to yogurt.
Dairy Fermented Products R.C. Chandan Global Technologies,