Yogurt Production

Yogurt production
Ingredients
The main ingredient in yogurt is milk. The type of milk used depends on the type of
yogurt whole milk for full fat yogurt, lowfat milk for lowfat yogurt, and skim milk for
nonfat 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.
The solids content of yogurt is often adjusted above the 8.25% minimum to provide a
better body and texture to the finished yogurt. The CFR contains a list of the permissible
dairy ingredients for yogurt.
Stabilizers may also be used in yogurt to improve the body and texture by increasing
firmness, preventing separation of the whey (syneresis), and helping to keep the fruit
uniformly mixed in the yogurt. Stabilizers used in yogurt are alginates (carageenan),
gelatins, gums (locust bean, guar), pectins, and starch.
Sweeteners, flavors and fruit preparations are used in yogurt to provide variety to the
consumer. A list of permissible sweeteners for yogurt is found in the CFR.
Bacterial Cultures
The main (starter) cultures in yogurt are Lactobacillus bulgaricus andStreptococcus
thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to
produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot,
or form the soft gel that is characteristic of yogurt. The fermentation of lactose also
produces the flavor compounds that are characteristic of yogurt. Lactobacillus
bulgaricus andStreptococcus thermophilus are the only 2 cultures required by law (CFR)
to be present in yogurt.
Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei,

and Bifido-bacteria may be added to yogurt as probiotic cultures.Probiotic cultures benefit
human health by improving lactose digestion, gastrointestinal function, and stimulating
the immune system.
General Manufacturing Procedure

The following flow chart and discussion provide a general outline of the steps required for
making yogurt. For a more detailed explanation see the literature references by Staff
(1998), Tamime and Robinson (1999), Walstra et al. (1999) and the website
by Goff,www.foodsci.uoguelph.ca/dairyedu/yogurt.html.
General Yogurt Processing Steps
Adjust Milk Composition & Blend Ingredients

Pasteurize Milk
Homogenize
Cool Milk
Inoculate with Starter Cultures
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 185F (85C) for 30 minutes or at 203F (95C) for 10
minutes. A high heat treatment is used to denature the whey (serum) proteins. This
allows the proteins to form a more stable gel, which prevents separation of the water
during storage. The high heat treatment also further reduces the number of spoilage
organisms in the milk to provide a better environment for the starter cultures to grow.
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; if the yogurt is
pasteurized after fermentation the cultures will be inactivated.
3. Homogenize
The blend is homogenized (2000 to 2500 psi) to mix all ingredients thoroughly and
improve yogurt consistency.
4. Cool Milk
The milk is cooled to 108F (42C) to bring the yogurt to the ideal growth temperature for
the starter culture.
5. Inoculate with Starter Cultures
The starter cultures are mixed into the cooled milk.
6. Hold
The milk is held at 108F (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.
7. Cool
The yogurt is cooled to 7C to stop the fermentation process.
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.
http://www.dairyconsultant.co.uk/si-yoghurt.php#
be attention to the saturated fat and trans fat , is there any procedure will cause these
bad fat. In order to produce healthy yogurt, should have unsaturated.(change if exist, will
these good fat stay stable? After its disassociate, will producer bad fat? Is there any
compound would react with each other, cause bad result?) Attention, cholesterol

Yogurt Production

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Yogurt production

Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei,

General Manufacturing Procedure

Adjust Milk Composition & Blend Ingredients

1. Adjust Milk Composition & Blend Ingredients

5. Inoculate with Starter Cultures

The starter cultures are mixed into the cooled milk.

The yogurt is cooled to 7C to stop the fermentation process.

8. Add Fruit & Flavors

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