Please enable JavaScript.
Coggle requires JavaScript to display documents.
yoghurt (PRODUCTION; (starter culture: lactic acid bacteria is added…
yoghurt
PRODUCTION;
- starter culture: lactic acid bacteria is added (lactobacillus bulgaricus)
- fermentation; mixture is incubated for 6-8 hours to allow starter culture to ferment. protein coagulates=thicker. lactose- lactic acid
- cooled to 5°+ natural yoghurt
- cooled to 37°: ideal for bacteria growthfor the addition of starter culture
-
- addition of other ingredients: fruits, nuts, flavorings and other sweetners
-
-
CLASS
-
-
frozen: blend of sugar, stabilizers, emulsifiers and flavours then frozen
-
natural: slightly acidic, no sugars or flavors
-
bio: has probiotics like lactobacillus acidophilis added to aid the immune system and digestive system
NUTRITIVE VALUE:
-
FAT: saturated, depends on the type
CARBS: disaccharide lactose, also high in sucrose and glucose if extra sugar or fruit is added.lacks dietary fibre unless seeds or granola added
WATER: content varies, higher water content, the less fat
VIT: B group 1,2,3, small amounts of A and D if milk is not skimmed, lacks vit C unless fruit is added
MIN: calcium, trace amounts of phosphorus, potassium and magnesium. lacks iron unless cereals, fruit or seeds are added
-
CULINARY USES:
in desserts: parfaits, cheesecake
-
dips: greek yoghurt dip, raita dip
-
-