YOGURT

PRODUCTION
SUDE ZELK 13051038
TUE KAYA 12051036
PELN AKVERAN 11051078

CONTENTS
WHAT IS YOGURT?
YOGURT PRODUCTION
INGREDIENTS
VARETES OF YOGURT
NUTRENTS
GENERAL YOGURT PRODUCTION STEPS

What is Yogurt ?
Yogurt is a fermented milk product that contains the
characteristic bacterial cultures Lactobacillus
bulgaricus and Streptococcus thermophilus. All yogurt must
contain at least 8.25% solids not fat. Full fat yogurt must
contain not less than 3.25% milk fat, lowfat yogurt not more
than 2% milk fat, and nonfat yogurt less than 0.5% milk.

Production of Yogurt
Yogurt is produced through the fermentation of milk by lactic acid
bacteria (lactobacillus bulgarius and Streptococcus thermophilus)
The milk is firstly heat treated, homogenised and is then cooled to
allow the addition of bacteria or starter culture.
Given the right conditions (correct temperature and moisture) the
bacteria are able to ferment the milk sugar (lactose), producing lactic
acid.

The milk proteins then coagulate and set, to form yogurt.

A colourless liquid called acetaldehyde is also produced
during fermentation and gives yogurt its distinct flavour.
Yogurt can be made from different types of milk, including
skimmed, semi-skimmed, whole, evaporated or powdered forms.

Ingredients
The main ingredient in yogurt is milk. The type of milk used
depends on the type of yogurt.
Other dairy ingredients are allowed in yogurt to adjust the
composition, such as cream to adjust the fat content, and
nonfat dry milk to adjust the solids content

Ingredients
Stabilizers may also be used in yogurt to improve the
body and texture by increasing firmness, preventing
separation of the whey and helping to keep the fruit
uniformly mixed in the yogurt. Stabilizers used in yogurt
are alginates gelatins, gums, guar, pectins, and starch.
Sweeteners, flavors and fruit preparations are used in
yogurt to provide variety to the consumer.

Varieties of yogurt
The market now offers a vast array of yogurts to suit all palates
and meal occasions. They come in a variety of textures (liquid,
set, smooth), fat contents (luxury, low-fat, virtually fat-free) and
flavours (natural, fruit, cereal), can be consumed as a snack or
part of a meal, as a sweet or savoury food and are available all
year-round.
Fermenting milks with different micro-organisms has also
provided an opportunity to develop a wide range of products with
different flavours, textures, consistencies and, more recently,
health attributes.

Live yogurts
Probiotic yogurts
Bio yogurts

NUTRIENTS
The nutritional composition of
yogurt is affected by many
factors including the species
and strains of bacteria used in
the fermentation, the source
(whole, semi or skimmed) and
type of milk solids added before
fermentation, the temperature
and duration of the
fermentation process as well as
the addition of milk solids nonfat, sweeteners and fruits.

General yogurt production

steps
Adjust milk composition &blend the
ingredients
Pasteurize Milk
Homogenize
Cool Milk
Fermentation
Hold
Cool
Add Flavors & Fruit
Package

1. Adjust Milk Composition & Blend Ingredients

Milk composition may be adjusted to achieve the desired fat and
solids content. Often dry milk is added to increase the amount of whey
protein to provide a desirable texture. Ingredients such as stabilizers
are added at this time.
2. Pasteurize Milk
The milk mixture is pasteurized at 85C for 30 minutes or at 95C for
10 minutes. A high heat treatment is used to denature the whey
proteins. This allows the proteins to form a more stable gel, which
prevents separation of the water during storage. Yogurt is pasteurized
before the starter cultures are added to ensure that the cultures remain
active in the yogurt after fermentation to act as probiotics.

3. Homogenize
The milk is homogenized and the fat globules in
the milk are broken up into smaller particles. This
produces a much smoother and creamier end
product. In commercial yogurt making,
homogenization helps to uniform product, which
will not separate. Homogenization is accomplished
using a homogenizer or viscolizer. In this machine,
the milk is forced through small openings at a high
pressure and fat globules are broken up due to
shearing forces.

4. Cool Milk
The milk is cooled to 43-46 C to bring the yogurt to the ideal growth
temperature for the starter culture.
5.Fermentation
The starter cultures are mixed into the milk in this step. It is held at this
temperature for about 3-4 hours while the incubation process takes place.
During this time, the bacteria metabolizes certain compounds in the milk
producing the characteristic yogurt flavor. An important byproduct of this
process is lactic acid.
The lactic acid level is used to determine when the yogurt is ready.

6. Hold
The milk is held at 42C until a pH 4. 5 is reached. This allows the
fermentation to progress to form a soft gel and the characteristic
flavor of yogurt. This process can take several hours. To ensure that
the "starter culture" has least competition from other organisms the
milk is heat treated to kill undesireable organisms in the milk.
The temperature will stay still at the optimum for the starter culture
throughout the fermentation. The levels of lactic acid is measured
and monitored throughout the fermentation and the fermentation is
stopped by rapid cooling at the desired level of acidity. Too long or
too short a fermentation will produce a product that is inferior in
either flavour texture
7. Cool
The yogurt is cooled to 7C to stop the fermentation process in
this step.

8. Add Fruit & Flavors

Fruit and flavors are added at different steps
depending on the type of yogurt. For set style
yogurt the fruit is added in the bottom of the cup
and then the inoculated yogurt is poured on top and
the yogurt is fermented in the cup. For swiss style
yogurt the fruit is blended with the fermented,
cooled yogurt prior to packaging.
9. Package
The yogurt is pumped from the fermentation vat
and packaged as desired.

References

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