Yogurt And Other Products - PowerPoint Presentation

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Yogurt And Other ProductsSlide2

Yogurt

Semi-solid

fermented milk

product which originated centuries ago in BulgariaConsistency, flavor and aroma may vary from one region to anotherSlide3

Ingredients in Yogurt

Dairy Products:

Whole

milk, partially skimmed milk, skim milk or creamSweeteners: glucose or sucrose, high-intensity 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, colorSlide4

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.Slide5

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 pHStreptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0

Lactobacilli

are responsible for a further decrease to pH 4.0Slide6

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.Slide7

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/flavorSlide8
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Manufacturing methods

Equal amounts of

St

to Lb inoculation is added to the jacketed fermentation tankTemperature of 110° F

is maintained for 4-6

hours with

no agitationpH is carefully monitored until it is 4.0 to 4.1At this time the jacket is replaced with cool water and agitation begins, both of which stop the fermentationSlide10

Coagulated product is cooled to 45° F,

depending on the

product

Fruit and flavor may be added at this time, then packagedProduct is now cooled and stored at refrigeration temperatures

(41° F)

to slow down

physical, chemical and microbiological degradationSlide11

Yogurt Products

Stirred

style yogurt

Set style yogurtFruit-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 Slide12

Greek style

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 servingSlide13

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 itSlide14

Cultured Buttermilk

Most modern, commercially-available, "buttermilk" is not genuine buttermilk but rather cultured buttermilk, milk to which souring agents (

Streptococci

bacteria) have been added to simulate the original productSlide15

Sour Cream

Cultured

cream usually has a fat content between 12-30%, depending on the required

propertiesStarter is similar to that used for cultured buttermilkCream 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