Animal Products (ASH10202)

Date of Experiment: 7/11/2022

Lab Report Submission: 14/11/2022

PRACTICAL 1: YOGHURT

INTRODUCTION

The process of yoghurt-making is an ancient craft. It combines both “art” and “science”
together. The micro-organisms and their enzymes, i.e. the yoghurt starter cultures, play an
important role during the production of yoghurt. The transformation in the image of yoghurt
from strictly a health food to one that has been promoted as “fun to eat dessert”, with various
flavorings and aroma additives, has been a phenomenal one. Milk should have a low bacterial
count and substances which may impede the development of the yoghurt culture. According
to FAO/ WHO code and principles, the minimum milk SNF should be 8.2 per cent. An
increase
in the total solids content, particularly the proportion of casein and whey protein, results in a
firmer yoghurt coagulum, and the tendency to whey separation is reduced. Stabilizers may be
used for increasing the viscosity and prevention of whey separation in the fruit yoghurt. The
amount of a stabilizer varies with the type of the stabilizer. The stability and consistency of
the yoghurt are improved by the homogenization of milk. The firmness of the gel increases
with increasing homogenization pressure, if all the milk is treated. Sweeteners, in the form of
sucrose or glucose, can be added to fruit yoghurt. The fruit contains about 50 per cent sugar
and normally makes up for the entire sugar content. Small quantities of sweeteners can also
be added in the production of natural yoghurt.

Yoghurt is a coagulum obtained by lactic acid fermentation of prescribed milk or milk

products by the action of lactobacillus delbrueckii subsp bulgaricus and streptococcus
thermophilus the addition of additives is optional. The final product should contain large
quantities of the above microorganism. Yoghurt is characterized by a pungent, fruity smell
and acid taste. It has a firm body like dahi. Commercial yoghurts are divided into three main
categories, i.e. plain/ natural, fruit and flavoured, and these different types of yoghurt are
manufactured in many forms such as set, stirred, liquid/ drinking, frozen and dried/ instant
types.

OBJECTIVES

The purpose of this practical is to introduce the various processing steps involves in yoghurt
production. Also, to observe the textural properties of yoghurt produce using different
formulations.
 Animal Products (ASH10202)
Date of Experiment: 7/11/2022
Lab Report Submission: 14/11/2022

MATERIALS AND EQUIPMENTS

Starter culture (plain yogurt or yogurt starter), carrageenan, gelatine, pasteurizer, plastic
container, homogenizer, incubator, and refrigerator

INGREDIENTS

Formulation of 1 L ice cream

Formulation Ingredients Weight (g)

Fresh milk 100 ml

A (G1, G2) Carrageenan 0.2 g

Starter culture 2g

Fresh milk 100 ml

B (G3, G4) Gelatine 0.2 g

Starter culture 2g

Skimmed milk 100 ml

C (G5, G6) Carrageenan 0.2 g

Starter culture 2g

Skimmed milk 100 ml

D (G7, G8) Gelatine 0.2 g

Starter culture 2g

Fresh milk 100 ml

Control F (G9) Starter culture 2g

Skimmed milk 100 ml

Control S (G10) Starter culture 2g

 Animal Products (ASH10202)
Date of Experiment: 7/11/2022
Lab Report Submission: 14/11/2022

PROCEDURE

Fresh/ skimmed milk (100 mL)

Pasteurization (95 °C, 5 min)

Add stabilizer (carrageenan 0.2g OR

gelatin 0.2g), stir

Cool to 40°C (immediately)

Add 2% starter culture (2 g)

Incubation (37°C, overnight)

On the next day at 9 am, transfer the yoghurt from incubator to a chiller (+4°C) and at 2 pm,
perform analysis: % syneresis and pH
 Animal Products (ASH10202)
Date of Experiment: 7/11/2022
Lab Report Submission: 14/11/2022

Syneresis analysis

Transfer 25mL of set yoghurt to 50mL capacity centrifuge tube

Centrifuged at 3394 rpm for 20min

Measure the supernatant (mL)

Calculation:

Syneresis = (mL of supernatant/25 g of sample) X 100%

pH analysis

Check pH before (on Monday) and after incubation (on Tuesday)

Place pH probes in sample, gently stirring the sample with the probes for about 15 seconds to
remove air bubbles

Continue measurement for 1 minute for yogurt samples until pH readings are stable

Record the result

 Animal Products (ASH10202)
Date of Experiment: 7/11/2022
Lab Report Submission: 14/11/2022

Analysis Sample Before After

Syneresis % A

Control F

Control S

pH A

Control F

Control S

DISCUSSION

1. Discuss the process of making yogurt.

2. Discuss the differences and similarities the observation in the formulations. State the
reasons.