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Food Science and Technology QUESTION #5976
Question 1
What is the main difference between 'set' yoghurt and 'stirred' yoghurt in terms of processing?
  • Set yoghurt uses more starter culture
  • In set yoghurt, the mix is filled into retail containers BEFORE incubation forming an intact gel in the final package; stirred yoghurt is incubated in large tanks then the gel is broken (pH \(\approx 4.2\text{–}4.6\)) and stirred before filling✔️
  • Set yoghurt has higher fat content
  • Stirred yoghurt requires no incubation step
Correct Answer Explanation
Set yoghurt: mix \(\rightarrow\) pasteurize \(\rightarrow\) cool \(\rightarrow\) inoculate \(\rightarrow\) FILL INTO CUPS \(\rightarrow\) incubate (\(40\text{–}43^{\circ}\text{C}\)) \(\rightarrow\) cool \(\rightarrow\) retail. Stirred yoghurt: mix \(\rightarrow\) pasteurize \(\rightarrow\) cool \(\rightarrow\) inoculate \(\rightarrow\) incubate IN TANK \(\rightarrow\) cool \(\rightarrow\) STIR \(\rightarrow\) fill cups.