New Test Helps Dairy Processors Improve Yogurt Quality

The latest edition of "Dairy Research Insights" reveals that researchers at Pennsylvania State Unive…

The latest edition of "Dairy Research Insights" reveals that researchers at Pennsylvania State University have developed a test that allows manufacturers to monitor the strain balance in yogurt.

Manufacturers can use this method to monitor the growth of mixed cultures and to determine how different conditions and formulations will affect the quality of their products and consumer acceptance.

The findings for the e-newsletter are selected and interpreted each month by members of the Dairy Research Institute's team of scientists.