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J. Dairy Sci. 2008. 91:4454-4465. doi:10.3168/jds.2008-1140
© 2008 American Dairy Science Association ®
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Effect of Mixing During Fermentation in Yogurt Manufacturing

E. J. Aguirre-Ezkauriatza, M. G. Galarza-González, A. I. Uribe-Bujanda, M. Ríos-Licea, F. López-Pacheco, C. M. Hernández-Brenes and M. M. Alvarez1

Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Ave. Eugenio Garza Sada 2501 sur. Monterrey, Nuevo León, México, CP 64849

1 Corresponding author: Mario.Alvarez{at}itesm.mx

In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank. In this contribution, we studied the effect of low-speed agitation during fermentation on process time, acidity profile, and microbial dynamics during yogurt fermentation in 2 laboratory-scale fermenters (3 and 5 L) with different heat-transfer characteristics. Lactobacillus bulgaricus and Streptococcus thermophilus were used as fermenting bacteria. Curves of pH, lactic acid concentration, lactose concentration, and bacterial population profiles during fermentation are presented for static and low-agitation conditions during fermentation. At low-inoculum conditions, agitation reduced the processing time by shortening the lag phase. However, mixing did not modify the duration or the shape of the pH profiles during the exponential phase. In fermentors with poor heat-transfer characteristics, important differences in microbial dynamics were observed between the agitated and nonagitated fermentation experiments; that is, agitation significantly increased the observable specific growth rate and the final microbial count of L. bulgaricus.

Key Words: yogurt • agitation • microbial ecology • mixing






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