Yoghurt Yogurt can be dened simply as a dairy product from fermentation of milk.

This fermentation produces lactic acid from lactose that, combined with milk protein, gives yogurt its characteristic acidic taste and texture. Yogurt is usually made through fermentation by thermophilic microorganisms at a relatively high temperature (slightly higher than 45C) and a shorter fermentation time (5 hours or longer), at which the maximum pH of 4.5 is used as a guide to stop the fermentation. Certain polysaccharides, called exopolysacharides (EPSs), are also produced by bacterial culture such as S. thermophilus, L. delbruekii subsp. bulgaricus, and other LAB such as L. cremoris and some strains of Leuconostoc. These polysaccharides contribute to the texture of the nal product by increasing the viscosity or creating a ropy texture. Lactic acid gives a slightly tart-like taste, while acetaldehyde gives green apple avor to yogurt. The starter cultures used in commercial manufacture of yogurt consist of a mixture of lactic acid bacteria such as S. thermophilus and L. delbrueckii subsp. bulgaricus.

Yogurt Manufacture Yogurt manufacture includes various key steps such as standardization of milk fat, fortication of milk solids, homogenization, heat treatment, inoculation and fermentation, mixing of fruits and sweeteners, packaging, and storage (refer diagram). Standardization of milk fat is essential in yogurt manufacture due to variations in the fat content of milk sourced from different breeds and seasons as well as to comply with regulations in particular countries. This step is carried out by pumping whole milk into a milk separator to remove excess fat and produce skim milk with a certain fat content to conform to standards in different countries. Milk solids also are fortied to comply with the regulations of various countries concerned and to prevent whey separation. For yogurt manufacture, the solids content of the milk is increased to 16% with 1-5% being fat and 11-14% being solids-non-fat (SNF). The milk solids can be raised by boiling milk to evaporate the water, adding milk powder, and concentrating the milk membranes. Increasing the solids content improves the nutritional value of the yogurt, makes it easier to produce a firmer yogurt and improves the stability of the milk substance that is fermented until it becomes yogurt. Boiling is traditional; however, it is not cost effective because it uses excess steam in processing. Addition of milk powder, usually skim milk powder, is incorporated into either whole milk, skim milk, or water, and then mixed thoroughly. A variety of mixers or blenders are available for this purpose. They are designed to provide complete dispersion of the dry milk powder into an aqueous phase, complete hydration of the dry ingredient so the residual lump produced is minimal, minimize air incorporation to reduce possible foaming, and enable easy cleaning and sanitation of the unit. Milk evaporation is normally carried out under vacuum conditions and at a high temperature to avoid damage to the milk constituents while removing the desired amount of water.

Membrane concentration of milk, either whole or skim, is an alternative method. This is achieved by ultraltration or reverse osmosis. The yogurt mix is heat treated to destroy and/or eliminate pathogens and other vegetative cells, produce factors stimulatory or inhibitory to the yogurt starter culture, and change the physicochemical properties of milk constituents that are relevant to yogurt making. Severe and extensive heat treatment of milk can cleave the calcium phosphate complexes with casein micelle, resulting in destabilization, aggregation, and precipitation. This heat treatment and the resulting interactions improve the water binding capacity of the protein system. Inoculation and fermentation of the yogurt mix is the fundamental step that gives yogurt its nal characteristics. After heat treatment, the yogurt mix is cooled to between 40C and 45C, the optimum temperature for mixed starter culture. The starter culture can vary from 0.5% to 6%, depending of type of yogurt and fermentation system. Incubation or fermentation of yogurt mix can be carried out for as little as 2 hours when inoculated with 5% starter and at 43oC to 45oC to more than 6 hours if inoculated with 0.5% to 1.5% starter. The fermentation time can be longer, 16 to 18 hours, if the mix is incubated at 30C with 3% inoculum. The starter culture added to the yogurt mix is usually in a liquid form containing 1:1 (chain:chain) ratio of Str. thermophilus and Lb. delbrueckii subsp. bulgaricus. The fermentation is terminated when pH reaches 4.4 to 4.5. Fruits can be incorporated into the bottom of cups (set-style yogurt) and the inoculated yogurt mix added to the top followed by fermentation, or after fermentation (stirred-style yogurt) by mixing the fruit preparation with plain yogurt.

References

Chandan, R. C., & Kilara, A. (2011). Fermented Dairy Ingredients. In Dairy ingredients for food processing (pp. 336-340). Iowa: Wiley-Blackwell. Watson, J. (2013). Yoghurt: Manufacturing - Making - Production. Retrieved October 11, 2013, from http://www.dairyconsultant.co.uk/si-yoghurt.php#