DECREASING SYNERESIS IN YOGHURT BY USING AGAR AS A STABILIZER

DECREASING SYNERESIS IN YOGHURT BY USING AGAR AS A STABILIZER

Introduction

Yoghurt quality is greatly influenced by many factors, including incubation time, incubation temperature as well as addition of a stabilizer.  Agar is such a stabilizer which can be used as a thickening agent.
Syneresis is one indicator of measuring yoghurt quality

**  Refer to the article attached for more information on a study which found that by adding a dosage of 0.50 % agar the syneresis rate was reduced by 10 %.

   





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