[...]... been many publications on the technology of yoghurt and other fermented milk products (Humphreys and Plunket, 1969; Robinson and Tamime, 1975, 1986, 1990, 1993; Rasic and Kurmann, 1978; Tamime and Deeth, 1980; Olano and Ramos, 1982; Bottazzi, 1983; Kilara and Treki; 1984; Merilainen, 1987; Shukla et al., 1987; Roginski, 1988; Tamime and Robinson, 1988; Morgensen, 1988; Chandan, 1989; Ferguson, 1989;... classification of all yoghurt products Category Physical state Yoghurt products I II III IV Liquid/viscous Semi-solid Solid Powder Yoghurt Concentrated/strained Frozen Dried Adapted from Tamime and Deeth (1980), Robinson and Tamime (1990) and Tamime and Marshall (1997) © 2000 Woodhead Publishing Limited YOG1 6/1/99 4:41 PM Page 9 Set Stirred Drinking Fat Physical Full Medium Low Chemical YOGHURT Miscellaneous... of cream (50 g 100 g-1) and full cream milk (4 g fat 100 g-1) are required to produce 1000 l of yoghurt milk at 10 g fat 100 g-1? 4 50 - 10 = 40 10 + 10 - 4 = 6 50 46 The amount of full cream required = 40 ¥ 1000 = 869.6 l 46 = 6 ¥ 1000 = 130.4 l 49.9 The amount of cream required Total 1000.0 l 2.4 Standardisation of the solids-not-fat content in milk The percentage of solids-not-fat (SNF) (mainly the... material required, for example, per batch of a 1000 l of standardised milk: A= B= (B - C) or (C - B) ¥ 1000 F (A - C) or (C - A) ¥ 1000 F 1st example How many litres of full cream milk (4 g fat 100 g-1) and skimmed milk (0.1 g fat 100 g-1) are required to produce 1000 l of yoghurt milk at 1.5 g fat 100 g-1? 4 1.5 - 0.1 = 1.4 1.5 0.1 + 4.0 - 1.5 = 2.5 3.9 The amount of full cream milk required = 1.4... meet existing or proposed compositional standards for yoghurt, it is necessary to standardise the milk For example, a typical average butterfat content in milk ranges from 3.7 to 4.2 g 100 g-1 (Fig 2.3), but the fat content of commercial yoghurt averages around 1.5 g 100 g-1 (medium fat yoghurt) or 0.5 g 100 g-1 (low fat yoghurt) The methods employed for standardisation are as follows: • removal of... above, that is, the use of standardising centrifuges The components required to achieve a standard milk, using one of the above methods, can be easily calculated using the Pearsons Square method Fat (g 100 g-1) in 1st raw material -1 Fat (g 100 g ) in 2nd raw material A Fat (g 100g-1) in standardised milk C (B - C) or (C - B) = D parts of raw material A + (A - C) or (C - A) = E parts of raw material... Selection of yoghurt and yoghurt- like products that have been identified in the Middle East and elsewhere Traditional name Country Jugurt/eyran/ayran Busa Kissel mleka/naja/yaourt Urgotnic Leban/laban or laban rayeb Turkey Turkestan Balkans Balkan mountains Lebanon and some Arab countries Egypt and Sudan Iran and Afghanistan Iraq India Armenia Transcaucasia Greece Italy Sicily Sardinia Hungary Finland Scandinavia... became apparent that a revision of this book was long overdue, and it is to be hoped that readers will appreciate the introduction of bio -yoghurt and the additional information about this remarkable sector of the dairy industry Automation in yoghurt- making involves complex engineering and design and this technology has been covered by Mr J Bird and Mr I Chester who represent two of the foremost equipment... lactose, protein and mineral matter) in milk for the manufacture of yoghurt is governed either directly by legal standards of the country concerned, or indirectly by the manufacturer seeking to produce an end product with certain physical properties and flavour In the case of existing legal standards, the required solids-not-fat content in yoghurt ranges from 8.2 to 8.6 g 100 g-1 (see Chapter 10), and this... 0.75 and 4.5 g 100 g-1, respectively, are taken as an annual averages The data were obtained between April 1993 and March 1994, before these schemes were revoked on 31 October 1994 England & Wales Milk Marketing Board (E&WMMB), Scottish Milk Marketing Board (SMMB), North of Scotland Milk Marketing Board (NSMMB), Aberdeen & District Milk Marketing Board (A&DMMB), and Northern Ireland Milk Marketing Board . Limited YOGHURT Science and Technology Second edition A. Y. Tamime Scottish Agricultural College Auchincruive, Food Standards & Product Technology Department, Ayr KA6 5HW, Scotland R. K. Robinson University. intro- duction of bio -yoghurt and the additional information about this remarkable sector of the dairy industry. Automation in yoghurt- making involves complex engineering and design and this technology. oil yoghurt 5.13 Chemically acidified yoghurt 5.14 Soy-milk yoghurt 5.15 Miscellaneous yoghurt products 5.16 Future developments and conclusion 5.17 References 6 Microbiology of yoghurt and