Flavored Yogurts

Yogurt is manufactured by procedures similar to buttermilk. Milk with a fat content of 1—5% and soHds-not-fat (SNF) content of 11—14% is heated to ca 82°C and held for 30 minutes. After homogenization the milk is cooled to 43—46°C and inoculated with 2% culture. The product is incubated at 43°C for three hours in a vat or in the final container. The yogurt is cooled and held at <4.4° C. The cooled product should have a titratable acidity of not less than 0.9% and a pH of 4.3—4.4. The titratable acidity is expressed in terms of percentage of lactic acid [598-82-3] which is deterrnined by the amount of 0.1 AiNaOH/100 mL required to neutralize the substance. Thus 10 mL of 0.1 AiNaOH represents 0.10% acidity. Yogurts with less than 2% fat are popular. Fmit-flavored yogurts are also common in which 30—50 g of fmit are placed in the carton before or with the yogurt. 

Practical experience abetted by statistical surveys reveals a wide diversity of taste and odor preferences among peoples worldwide. For example, in studying preferences for flavored yogurt, strawberry is the clear winner in a majority of countries surveyed. Exceptions were a preference for cheny (Germany), citrus (Japan), coffee (Swiizerland). and blueberry (Austria). The least preferred flavors were orange, tropical, peach, and banana flavors. 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

So when Ross and Jenny came home from school, looking for a snack, I devised some tempting treats. Instead of a whole apple, I sliced that apple and used raisins to make faces. Pretty simple. Other times I sliced a variety of fruits and offered them on a plate with some fruit-flavored yogurt as a dip. When I had the time and wanted to be creative, I cut bell peppers to use as palm fronds on trunks of longitudinally sliced carrots, perhaps with a bush of broccoli, and a pond of low-fat salad dressing on a platter. Mothers in the neighborhood began to wonder why their kids wanted to come to our house after school Yup, I was Mr. Mom, and I loved it. 

Low-fat or nonfat yogurt. I also prefer vanilla-flavored yogurt for a neutral taste with a little extra vanilla flavor, which suits most smoothies. You can also use frozen low-fat yogurt in place of ice cream. 

Koskinen, S., Kalviainen, N. and Tuorila, H. (2003). Perception of chemosensory stimuh and related responses to flavored yogurts in the young and elderly. Food Quality and Preference, 14, 623-635. 

The objective of this research was to shed light in how the aroma components deteriorate during processing and storage of flavored yogurt. 

Fig A-47. Avocados are good with other fruits. The avocado-yogurt blenderable breakfast contains lemon-flavored yogurt, avocado, Ice, and apple, blended until smooth. (Courtesy, Harshe-Rotman Druck, Inc., Public Relations, Los Angeles, Calif.)... 

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

Vanillin is used in flavored milk, desserts, yogurts, sorbets, and ice cream. Generally, vanillin is used in Hquid form either in ethanol solution with a vanillin concentration up to 400 g/L or in monopropylene glycol with a vanillin concentration to 300 g/L. Both concentrations are given for a temperature of 20°C to avoid recrystaUization problems. 

By pre-treating milk with lactase, all adults can enjoy milk and a whole range of other lactose-free dairy products can be made such as ice cream and yogurt. In the production of ice cream, lactose hydrolysis can also be used to improve certain properties such as the texture, sweetness and tendency to crystallize. The increased sweetness is also advantageous in the manufacture of flavored milk products because less sugar needs to be added. 

Fruit yogurts—both Swiss-style, with fruit, flavoring, and color uniformly distributed, and sundae-style, with fruit in the bottom of the cup and yogurt on the top. 

Friend, B. A., Fiedler, J. M. and Shahani, K. M. 1983. Influence of culture selection on the flavor, antimicrobial activity, /3-galactosidase and B-vitamins of yogurt. Milch-wissenschaft 38, 133-136. 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

The proteolysis of casein by starter culture organisms is important for proper flavor and texture development in yogurt. This topic has been reviewed by Tamime and Deeth (1980) and Rasic and Kurman (1978). In a yogurt culture, Lactobacillus bulgaricus is better able to hydrolyze casein, whereas S. thermophilus has significant peptidase activity for hydrolyzing the products of initial casein breakdown. Consequently, the proteolytic activities of the two starter culture bacteria... 

Organic acids may exhibit other sensory properties. For example, citric acid possesses sweet-and-sour sensory notes, and succinic acid has a salty-bitter taste. On the other hand, the typical taste and flavor of Emmental cheese can be ascribed to the propionic acid and a few other compounds, such as proline. In fact, taste and flavor result from the combination of different food constituents in definite proportions. Raw meat smells much like lactic acid, which arises from postmortem anaerobic glucolysis and determines the pH of meat, its final properties, and microbial stability. This same organic acid has been related to the inhibition of certain pathogenic bacteria in yogurt (3). Table 1 lists the reported threshold concentrations for various organic acids in different media (4-6). 

Try low-fat cottage cheese and plain yogurt instead of whole-milk dairy products. If you want some flavor in your yogurt, mix it up with your favorite fruit and some honey. 

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