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Topic - Long Fermentation Period
Posted: 22 Mar 2010 at 11:53pm By Muddathir Al-Bahar
I joined your site today and I think it will be helpfull for my career.
I would like to know the possible reason(s) of too long fermentation period (18 - 24 hr) for a Labneh-like product.
Other fermented milk products wuthin the processing plant (i.e yoghurt)do not have this problem. Accordingly I dropped Phage attack (Right?).
The product is treated as well as the others. The only different I can tell is that the product has a high TS (about 7% fat and 20% SNF).
Could you please advise.

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