[admin]

Dear friend and colleague, there are specific reasons why the pH of set yogurts does not drop, as mentioned in the answers to the previous questions. Depending on the result, nothing can be done or lactic acid can be added. However, if you want to significantly reduce the incubation time, you can add lactic acid to the milk at the same time as adding the starter culture. However, if this yogurt is for the production of doogh, and due to quality problems such as the presence of antibiotics in the milk and bacteriophages, which cause the starter culture to not be fully active and not to drop to the desired level, and create problems, in these situations, using lactic acid not only improves the natural taste of yogurt and dough, but also preserves it and regulates the pH.