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Yoghurt (Factors affecting quality (Choice of milk (Low bact count, not…
Yoghurt
Factors affecting quality
Choice of milk
Low bact count
not contain enzymes/chemical --> slows yogurt culture
not contain antibiotics.bacteriophages
MIlk standardisation
Fat
0 - 10%
(Usual 0.5-3.5%)
Yogurt - MIn 3%
partially skimmed yogurt Max < 3%
Skimmed max 0.5%
Dry matter content
min MSNF 8.2%
methods
Evaporation (10-20% of volume)
Addition of skim milk powder (up to 3%)
addition of milk concentrate
MIlk additives
Sugar sweeteners - Sucrose, glucose
Stabilizers - Gelatin, pectin, agar, starch
hydrophilic colloids bind water --> increase viscosity --> prevent whey separation
Dearation
low as possible
Homogenisation
motives
prevent creaming during incubation
assure uniform distribution of milk fat
improve stability and consistency of cultured milk
60-65C 10-17min 3.4MPa
Heat treatment
before inoculation to
improve properties of milk as a substrate
ensure finished yogurt coagulum be firm
reduce risk of whey separation
80-85C 30MIn
or
90-98C 7min
Choice of culture
Culture preparation
plant design
Types
Set type
Incubated and cooled in package
Stirred type
incubated in tanks and cooled before package
Drinking type
Similar as stirred but COAGULUM BROKEN before pack
Frozen type
incubate in tanks and frozen
Concentrated
incubate in tanks, concentrated and cooled before pack
Steps
Cooling
First with regenrative section
then with water
inoculation temp
40-45C