Yogurt is a semi-gel produced by controlled fermentation. Milk concentrate, cream and water are preconditioned with heat, cultured and fermented, then chilled. The physical properties of yogurts can be affected by variability in milk composition and processing conditions. The RVA 4800 and DA 7250 can be useful for quality control of ingredients including milk and cultures. Quality assurance of finished products, troubleshooting of ingredients and investigating processing problems associated with yogurt making are all possible using these technologies
