Yoghurt production

Yeast and culture starter Lactobacillus bulgaricus Lactic acid bacteria Cheese and yoghurt production... 

Yoghurt products are manufactured by using special micro-organisms, normally lacto-bacillus bulgaricus and streptococcus thermophilus. Lactobacillus bulgaricus converts proteins into amino acids. The bacteria streptococcus thermophilus produces the typical yoghurt flavour by using these amino acids as nutritional substrates. 

Table 12.1 shows a fictional example of how a table of raw data might look (taken from Piqueras-Fiszman et al. s 2011 data). In this case, it represents data from a free word elicitation (or word association task), where liking scores for each yoghurt product were collected as well (note that, as mentioned previously, several other measures could be included in the table, but this is a simplified example). 

An example of a CA representation of terms and products is shown in Fig. 12.2. Continuing with the same example described above, this map, together with its contingency table, would illustrate which terms were associated with each yoghurt product. For instance, the first dimension was positively correlated to terms related... 

K Hoppner, B Lampi. Total folate, pantothenic acid and biotin content of yoghurt products. J Can Inst Food Sci Technol 23 223-225, 1990. 

However, it is important to note that the lack of health claims extolling the virtues of probiotic cultures in yoghurts is the key reason why this category is comparatively underdeveloped in the USA compared with Europe. Ironically, most of the major chilled cup yoghurt products in the USA contain probiotic... 

Chill temperature stores for milk, hutter, cheese, yoghurt and other liquid milk products Frozen storage for hutter (and sometimes cheese)... 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

Food Diary products (cheese, yoghurts, etc.) Non-sterile... 

The loss of viscosity should be large enough to render a product, that can be easily pumped with no negative effect for the pieces of fruit, and can be easily mixed with the yoghurt, but afterwards will regenerate enough to produce a pleasant creamy texture in the final product. 

Recently, organic farms have been encouraged to make added value products such as cheese and yoghurt. The farmer processes the milk and can fix a price for the farmhouse-produced cheese or yoghurt. It needs to be a unique quality product, or have a superior image, if it is going to sell well at a higher price than a similar product in the local supermarket. 

Lactase The disaccharide lactose is the only carbohydrate present in milk, which is essential for survival of an infant. Consequently, the enzyme lactase is essential for babies. Caucasians retain lactase activity into adulthood, whereas many Asian or African groups progressively lose its activity in adult life. This could, therefore, be described as an adult deficiency disease. Ingestion of milk in these individuals causes nausea, diarrhoea and stomach cramps. Symptoms disappear if milk is excluded from the diet or if a source of lactase is ingested along with or before ingestion of milk. The bacteria that are involved in the production of yoghurt contain the enzyme lactase. 

Fermented morama milk products such as morama yoghurt have been reported by Phuthego et al. (2009). Morama milk yoghurt like soymilk yoghurt, provide economic and nutritional benefits, because they are likely to have higher protein levels at comparable or lower cost than regular fermented milk products (Karleskind et al., 1991). This is because... 

Migration of ethylbenzene Ifom polystyrene into various foods has been reported. The following ethylbenzene levels were found sour milk beverages, < 2.5-6 pg/L noodle soup, 15-21 pg/L noodle curry, 89-153 pg/kg and wantan soup 9-28 pg/L (ECETOC, 1986). Migration of ethylbenzene Ifom polystyrene containers into dairy products resulted in concentrations of ethylbenzene ranging from 2 to 4 pg/kg in yoghurt and 4 pg/kg for chocolate dessert (Ehret-Henry et al, 1994). 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Glucose-galactose syrups are about three times sweeter than lactose (70% as sweet as sucrose) and hence lactose-hydrolysed milk could be used in the production of ice-cream, yoghurt or other sweetened dairy products, permitting the use of less sucrose and reducing caloric content. However, such applications have not been commercially successful. 

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