This document discusses defects in the viscosity of stirred yoghurt, including sandy, slimy, gummy, phase separation, and liquid textures. Sandy texture can result from contraction of gel particles due to severe heating, homogenization, evaporation, excess powder or uneven stirring. Slimy texture can be caused by slime-producing contaminants or culture strains. Gummy or tough textures may be due to unsuitable or excess stabilizers. Phase separation can occur from excess air introduced during cooling or stirring. Liquid texture may be due to too much stirring, low solids content, insufficient flavors or cooling, or culture with low slime production. Incubation below 40°C can cause slimy or sticky textures.
This document discusses defects in the viscosity of stirred yoghurt, including sandy, slimy, gummy, phase separation, and liquid textures. Sandy texture can result from contraction of gel particles due to severe heating, homogenization, evaporation, excess powder or uneven stirring. Slimy texture can be caused by slime-producing contaminants or culture strains. Gummy or tough textures may be due to unsuitable or excess stabilizers. Phase separation can occur from excess air introduced during cooling or stirring. Liquid texture may be due to too much stirring, low solids content, insufficient flavors or cooling, or culture with low slime production. Incubation below 40°C can cause slimy or sticky textures.
This document discusses defects in the viscosity of stirred yoghurt, including sandy, slimy, gummy, phase separation, and liquid textures. Sandy texture can result from contraction of gel particles due to severe heating, homogenization, evaporation, excess powder or uneven stirring. Slimy texture can be caused by slime-producing contaminants or culture strains. Gummy or tough textures may be due to unsuitable or excess stabilizers. Phase separation can occur from excess air introduced during cooling or stirring. Liquid texture may be due to too much stirring, low solids content, insufficient flavors or cooling, or culture with low slime production. Incubation below 40°C can cause slimy or sticky textures.
This document discusses defects in the viscosity of stirred yoghurt, including sandy, slimy, gummy, phase separation, and liquid textures. Sandy texture can result from contraction of gel particles due to severe heating, homogenization, evaporation, excess powder or uneven stirring. Slimy texture can be caused by slime-producing contaminants or culture strains. Gummy or tough textures may be due to unsuitable or excess stabilizers. Phase separation can occur from excess air introduced during cooling or stirring. Liquid texture may be due to too much stirring, low solids content, insufficient flavors or cooling, or culture with low slime production. Incubation below 40°C can cause slimy or sticky textures.
Sandy Contraction of the gel particles: Severe heating
of the milk/ homogenization of the milk at too high temperature-pressure combination/ too much evaporation of the milk/ excessive addition of milk powder and/ or uneven stirring/ shaking during incubation i.e. too early moving yoghurt from the production line/ stirring the gel above 38oC, followed by holding above 38oC.
Slimy Slime-producing contaminants/ slime
production by yoghurt culture/ addition of slime-producing strains of yoghurt culture/ too low temperature of incubation of the yoghurt culture. Gummy, gluey, tough The use of unsuitable stabilizers/ high quantities of added stabilizers/ faulty incorporation of stabilizers. Phase separation on containers (below whey, Admixture of air: strong cooling/ pumps; above gel) stirring Liquid Too strong stirring the gel/ low solids content of yoghurt/ insufficiently concentrated flavours and fruit base, insufficiently cooled/ short time of cold storage/ culture of low slime production. The incubation times and temperatures are co-ordinated with the plant schedules. Incubation temperatures lower than 40 C in general tend to impart a slimy or sticky appearance to yogurt.
Dairy Fermented Products R.C. Chandan Global Technologies,