Download Yogurt And Other Products

Yogurt And Other
Products
Yogurt
Semi-solid fermented milk
product which originated
centuries ago in Bulgaria
Consistency, flavor and
aroma may vary from one
region to another
Ingredients in Yogurt
Dairy Products: Whole milk, partially
skimmed milk, skim milk or cream
Sweeteners: glucose or sucrose, highintensity sweeteners (e.g. aspartame)
Stabilizers: gelatin, cellulose, locust
bean gum, guar gum, alginates,
carrageenans, whey protein
concentrate
Flavors: fruit preparations including
natural and artificial flavoring, color
Starter Culture
Microorganisms used in the
production of cultured dairy
products such as yogurt and
cheese.
Streptococcus salivarius
thermophilus (ST) and
Lactobacillus delbrueckii
bulgaricus (LB) are used in
yogurt.
These microorganisms are ultimately
responsible for the formation of
typical yogurt flavor and texture.
The yogurt mixture coagulates
during fermentation due to the
drop in pH
Streptococci are responsible for the
initial pH drop of the yogurt mix to
approximately 5.0
Lactobacilli are responsible for a
further decrease to pH 4.0
Fermentation
Conversion of a
carbohydrate such as
sugar into an acid or an
alcohol
Can refer to the use of
yeast to change sugar
into alcohol or the use of
bacteria to create lactic
acid in certain foods.
Chemical products made through
fermentation
Lactic acid: in food products
usually serves as either as a pH
regulator or as a preservative
Acetaldehyde: makes acetic acid
Acetic acid: organic acid that
adds taste/flavor
Manufacturing methods
Equal amounts of St to Lb inoculation is added to the
jacketed fermentation tank
Temperature of 110° F is maintained for 4-6 hours with
no agitation
pH is carefully monitored until it is 4.0 to 4.1
At this time the jacket is replaced with cool water and
agitation begins, both of which stop the fermentation
Coagulated product is cooled to 45° F, depending on the
product
Fruit and flavor may be added at this time, then packaged
Product is now cooled and stored at refrigeration
temperatures (41° F) to slow down physical, chemical and
microbiological degradation
Yogurt Products
Stirred style yogurt
Set style yogurt
Fruit-on-the-bottom style: fruit
mixture is layered at the bottom
followed by inoculated yogurt,
incubation occurs in the sealed cups
Soft-serve and hard pack frozen yogurt
Blend of cream and milk, with a
higher percentage of butterfat -from
4% to 10%, compared to regular
whole milk yogurts that generally
don’t exceed 3.5% butter fat
Greek yogurt is also strained which
removes more water from the yogurt,
making it more dense, firm and
creamy
Greek style yogurt has more calories
and more fat than regular yogurt;
however, it also has more protein 12
grams per 8 oz serving
Greek style
Buttermilk
Liquid left over after producing butter from cream by the
churning process
Has a slightly sour taste, which is usually pleasant once
people are accustomed to it
Cultured Buttermilk
Most modern, commerciallyavailable, "buttermilk" is not
genuine buttermilk but rather
cultured buttermilk, milk to
which souring agents
(Streptococci bacteria) have
been added to simulate the
original product
Sour Cream
Cultured cream usually has a fat content
between 12-30%, depending on the
required properties
Starter is similar to that used for cultured
buttermilk
Cream after standardization is usually
heated to 167-176°F and is homogenized
to improve the texture
Inoculation and fermentation conditions
are also similar to those for cultured
buttermilk, but the fermentation is
stopped at a pH of 4.5