Yogurt composition

AM Berthier. Yogurt composition and nutritional value. Rev Laitier Fr 493 36—37,... 

Mei, J. B., Reineccius, G. A., Knighton, W. B., Grimsrud, E. P. (2004) Influence of strawberry yogurt composition on aroma release. J. Agric. Food Chem. 52,6267. Mestres, M., Moran, N., Jordan, A., Buettner, A. (2005) Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. In vivo release analysis. J. Agric. Food Chem. 53,403. 

Frozen Desserts. Ice cream is the principal frozen dessert produced in the United States. It is known as the American dessert and was first sold in New York City in 1777. Frozen yogurt is also gaining in acceptance as a dessert. The composition of various frozen desserts is given in Table 19. 

The method described above is applicable to a wide range of samples for the determination of amino acids in different matrices. For example, the amino acid composition and distribution of single enantiomers has been determined in protein hydrolysates, orange juice (Fig. 7-11), yogurt and seawater [23]. 

The difference between the upper and the lower curves for phase composition and texture, at equal water activity, is the result of the solid gain after osmotic treatment. The higher the solid uptake, the higher the difference in texture. Compared to simple air dehydration, the combination of osmotic dehydration and air dehydration can produce a softer product at low water activity, which is more pleasant to eat by hand, or to incorporate into pastry, ice cream, cheese, yogurt (Giangiacomo et al., 1994), and so on. 

For the microbiological status, there are specifications that the microbiological composition is less then a certain limit and that no pathogenic microorganisms are present. These limits will depend on the product characteristics (e.g. pH, salt level) and storage temperature and shelf life. However, for certain products (e.g. yogurt) there are also specifications that the product should contain a minimum level of specified microorganisms. 

Boylstone,T. D., and Beitz, D. C. 2002. Conjugated linoleic acid and fatty acid composition of yogurt produced from milk of cows fed soy oil and conjugated linoleic acid. /. Food Sci., 67,1973-1978. 

Soymilk resembles dairy milk in composition, so it can also be fermented by lactic acid producing bacteria to produce such products as sour soymilk and soy yogurt. Fermentation of soymilk offers not only a means of preserving soymilk but also a possibility for modifying or improving its flavor and texture so that it becomes more acceptable to Westerners. It also leads to new types of soy products, which resemble cultured dairy products but are at a low cost. 

Under psycho-physical, dietary, and environmental stress conditions, or after medication intake, there is an imbalance of microflora that makes the body susceptible to attack by pathogens. A proper diet is one of the main factors that influence the qualitative and quantitative composition of intestinal microflora. The most common approach involves the consumption of traditional foods, such as yogurt and fermented milk, which essentially contain probiotics, defined as live microorganisms, which can positively affect the host by improving its intestinal microbial balance. 

Treatment Lactobacillus bulgaricus (1) Streptococcus thermophilus (2) Composite yogurt culture (1+2)... 

Singh M. 2008. Particle size characteristics of starch-lipid composites. J. Pood Proc Preserv 32 404-415. Singh M, Byars JA. 2009. Starch-Upid composites in plain set yogurt. Internat J Food Sci Technol 44 106-110. 

Singh M, Kim S. 2009. Yogurt fermentation in the presence of starch-lipid composite. J Food Sci 74(2) C85-C89. 

Giiler-Akin, M.B. and Akin, M.S. (2007) Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat s milk. Food Chem 100, 788—793. 

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