Effect of process variables on the physicochemical and rheological properties of yogurt

In this research, the effect of lactic starter culture, fermentation time, incubation temperature and percentage fat on firmness consistency a fermented milk drink was evaluated through physicochemical characteristics total acidity, pH, syneresis flow behavior. The purpose to find best formulation that extends shelf life yogurt, leading an improvement in manufacturing process local dairy company Barrancabermeja (Santander, Colombia). Quality criteria were by means acidity pH as well its rheological parameters during storage time 24 hours 7 days refrigeration. Acceptable quality obtained for yogurt prepared with inoculum concentration 2%, 40°C 150 minutes. addition, better properties found, absence viscosity accepted range, product.