yogurt production

Website design By BotEap.comstarter culture for yogurt

Website design By BotEap.comTwo microorganisms namely, Lactobacillus bulgaricus Y Streptococcus thermophilus, growing together symbiotically, are responsible for the lactic fermentation of yogurt. In some countries, in addition to these two bacteria, the culture also contains lactose-fermenting yeasts, Leuconostoc pressures, Lactococcus lactis subsp. lactis biovar diacetylactis Y lactobacillus acidophilusThe method of maintaining the purity of the yogurt culture is very important and it is best to maintain the stock cultures individually rather than mixing them.

Website design By BotEap.comThe optimum pH and temperature for growth of Streptococcus thermophilus is 6.8 and 38°C. These strains usually reach acidity of 0.80 to 0.95 percent. In case of Lactobacillus bulgaricus, the optimum growth temperature is 42°C and the acidity obtained is from 1.25 to 1.50 percent. The extreme sensitivity of these two microorganisms to antibiotics, especially penicillin, requires that the selection of milk intended for the manufacture of yoghurt be free of residual penicillin. In addition, special care must be taken in maintaining the purity of the yogurt cultures, as they can easily overgrow due to contaminating organisms.

Website design By BotEap.comTraditional method of making yogurt.

Website design By BotEap.comThe milk is evaporated to 1/3 to 1/4 of the water content so that it reaches the required concentration. Alternatively, 4-5% nonfat dry milk (NFDM) can be added to whole milk.

Website design By BotEap.comIt is heated at 82-93°C for 30 minutes. It is then cooled to 42-43°C and inoculated with 2-3% starter culture (Lactobacillus bulgaricus Y Streptococcus thermophilus).

Website design By BotEap.comThe milk is then incubated at 42-43°C for 3 hours or until a titratable acidity of 0.75% lactic acid or coagulation occurs.

Website design By BotEap.comThe product is cooled to 5°C. A higher acidity of 0.9% lactic acid may develop while the product is chilled.

Website design By BotEap.comThe product can be stored successfully for 1-2 weeks at 5°C.

Website design By BotEap.comIndustrial Method of Making Yogurt

Website design By BotEap.comThe desired amount of milk is weighed out and heated at 80-90°C for 15-20 minutes.

Website design By BotEap.comIt is then cooled to 45-48°C.

Website design By BotEap.comTwo to three percent of the yogurt culture is added to the milk and mixed well.

Website design By BotEap.comThe milk is kept in clean and sterilized containers for its setting.

Website design By BotEap.comThe milk in the container is incubated at 45°C until coagulation is firmer.

Website design By BotEap.comThe product is removed from the incubator and kept at 5°C until distributed to consumers.

Website design By BotEap.comThe equipment is cleaned and kept ready for the next batch of operation.

Website design By BotEap.comflavored yogurt

Website design By BotEap.comFlavored yogurt has gained popularity in recent years. Three types of flavors viz. Artificial, natural fruits with mixed and natural artificial flavors are commonly used. These flavors can be added to milk intended for making yogurt by blending, bottoming fruits, and bulk blending.

Website design By BotEap.comFlavored yogurt definitely has an advantage over plain yogurt in that the high acidity found in the product is less pronounced and the suppression of off-flavors and the need to concentrate the milk is eliminated.

Website design By BotEap.comThe author is an expert in writing articles related to dairy science and for more information on milk and dairy products visit her site A Professional Dairy Site