Principles and Technology

of yogurt fermentation
Teacher: Mr. NGUYEN QUANG DUY
Mrs. Vuong Pham Cam Uyen Mrs. Nguyen Thi Huyen Trang
Mrs. Do Lan Anh Mr. Bui Phi Hung
 Content
content 01
Mrs. Cam Uyen
Definition
A Brief story of Yogurt

Mrs. Huyen Trang

02 Inventor
Timeline
Types of Yogurt

Mrs. Lan Anh

03 Ingradient
Regulation
Nutritional ingredients
Mr. Phi Hung
04 Benefit
Sales
1
A Brief story of Yogurt
The word yogurt is Turkish in origin,
For centuries, yogurt was made only
and comes from the verb
within the home and not for mass
"yogurmak" (to thicken). In fact, it is
production.
believed that yogurt was being made in
Turkey as far back as
the 6th century BCE.

That all changed when in 1905 Soon after Grigorov's breakthrough

Bulgarian microbiologist Stamen
Grigorov discovered Lactobacillus
Bulgaricus, the bacteria strain that
ferments milk into yogurt.
discovery, Danone, (or as we know it
in the US, Dannon), began to produce
commercialized yogurt in 1919 in
Barcelona, Spain.
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Definition
+ Yogurt is a food produced by bacterial fermentation
of milk.
+ Made when heated milk is combined with bacteria,
+ Left to sit for several hours at a warm temperature
(110-115°F).
+ Additional types of Lactobacilli and Bifidobacteria
may be added.

2
Inventor

Dr. Stamen
Grigorov
Yogurt

Lactobacillus

4
Timeline
1900 1962
The US Food and Drug
The Bulgarian Administration (FDA) has Nowadays
microbiologist Stamen made a decision that yogurt,
Popular and
Grigorov discovered manufacturers do not need to
give health recommendations diverse in
Lactobacillus to consumers. forms

6000s BCE 1950 1986

Invented Health specialist Yogurt sales have
Gayelord Hauser soared more than
500% since 1950

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TYPES OF YOGURT
+) Yogurt to eat: no sugar, less
sugar, sugar, fruit yogurt …
+) Dry yogurt
+) Drinking yogurt

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Ingredient
Milk
Sugars
Fats
Stabilizers
Emulsifiers
Fruit
Flavors
A bacterial culture
Nutritional ingredients of
yogurt

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9
 Homemade
+ Doesn't contain
preservative, flavors...
+ Ensure food safety
+ Can adjust amount of
yeasts
+ Easy to do and reasonable
price
Factory
+ Maybe contain
presevation, flavors
+ Long storage time
+ Easy to find products
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Benefits
*Some health benefits if you eat yogurt every day
 Calming the digestive system
 Hypotension
 Prevent vaginal infections
 Improve immune system
 Promoting bone health
 Helping to recover the body faster
 Helping to lose weight effectively

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Sales
- The global yogurt market is mainly driven by the
health benefits . Other factors supporting the market
growth are expansion of retail market in various
regions and the lower lactose content for lactose
intolerant people willing to eat dairy products.
- Some of the major players spreading awareness and
promoting consumption of spoonable & drinkable
yogurt include Yakult, Danone, Nestle, Chobani, and
others.

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- However, artificial additives & ingredients added in yogurt and harmful
hormonal treatment of milk producing cow may limit people from consuming
yogurt.

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- The approximate estimate of annual per capita yogurt consumption clearly
indicates that European population has higher per person consumption than
others. This factor makes the Europe yogurt market quite mature than other
regions.

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THANK YOU
_Eat yogurt every day to improve your health_
1. Yogurt can be made from any source of milk of any fat content, but
mostly fat-free milk yogurt, skim milk yogurt, and full-fat yogurt is made
with cow's milk.
2. The blend is homogenized (2000 to 2500 psi) to mix all ingredients
thoroughly and improve yogurt consistency.
3. The milk is clarified and separated into cream and skim milk and then
standardized to achieve the desired fat content. The various ingredients
are then blended together in a mix tank equipped with a powder funnel
and an agitation system. The mixture is then pasteurized using a
continuous plate heat exchanger for 30 min at 85°C or 10 min at 95°C.
4. The milk is cooled to 108°F (42°C) to bring the yogurt to the ideal
growth temperature for the starter culture.
5. The milk is held at 108°F (42°C) 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.
6. The yogurt is pumped from the fermentation vat and packaged as
desired.