YOGHURT Science and Technology doc

[...]... yoghurt 5.8.1 Background, standards and marketing 5.8.2 Technology of manufacture 5.8.3 Related products Dried yoghurt 5.9.1 Introduction 5.9.2 Processing methods 5.9.3 Kishk and related products Bio -yoghurt Fat-substitutes yoghurt Vegetable oil yoghurt Chemically acidified yoghurt Soy-milk yoghurt Miscellaneous yoghurt products Future developments and conclusion References Microbiology of yoghurt and. .. SMOKED YOGHURT FROZEN YOGHURT Freeze DRINKING YOGHURT Simmer over smoky fire YOGHURT Mix with water Dry Churn DRIED YOGHURT YOGHURT BUTTER or GHEE Fig 1.2 Separation of whey YOGHURT CHEESE STRAINED YOGHURT Schematic illustration showing the different processes for the manufacture of yoghurt- related products season and it has a storage life of up to 18 months; the product is spread easily on bread and. .. Sheep’s milk yoghurt 5.3.3 Buffalo’s milk yoghurt 5.3.4 Camel’s milk yoghurt Pasteurised/UHT/long-life/heat shock yoghurt 5.4.1 Technology of manufacture 5.4.2 Processing effects on properties of product Drinking yoghurt 5.5.1 Background 5.5.2 Processing aspects 5.5.3 Other beverage products 5.5.4 Carbonated products Lactose hydrolysed yoghurt (LHY) Concentrated/strained yoghurt 5.7.1 Introduction and nomenclature... was relatively small, and hence the craft was handed down from parents to children However, over the last few decades the process has become more rational, mainly due to various discoveries and/ or improvements in such disciplines as: • microbiology and enzymology • physics and engineering • chemistry and biochemistry Yet by today’s standards of industrial technology, the process of yoghurt making is still... 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 Brazil and Portugal Iceland Yugoslavia Russia Mongolia... 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... 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... buffalo and camel), and it is most likely that the transition occurred at different times in different parts of the world.Archaeological evidence shows that some civilisations (e.g the Sumarians and Babylonians in Mesopotania, the Pharoes in north-east Africa and the Indians in Asia) were well advanced in agricultural and husbandry methods, and in the production of fermented milks such as yoghurt Although... a complex process which combines both art and science together The micro-organisms of the yoghurt starter cultures play an important role during the production of yoghurt, for example, the development of acid and flavour Their classification, behaviour and characteristics are discussed in detail in Chapter 7 However, in order to understand the principles of yoghurt making, it will be useful to describe... variations in composition, fresh liquid milk has to be standardised and/ or fortified: • to comply with existing or proposed legal standards for yoghurt, that is, the percentage of fat and/ or solids-not-fat (see Chapter 10); • to standardise the quality of yoghurt, that is, acidity, sweetness and consistency/viscosity of the coagulum to meet the demands of the consumer; the former two factors can be controlled . alt="" YOGHURT Science and Technology YOGPR 6/1/99 4:43 PM Page i © 2000 Woodhead Publishing Limited Related titles on food science and technology from Woodhead Publishing: General Feta and related. 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 Traditional and recent developments in yoghurt production and related products 5.1 Introduction 5.2 Standard commercial yoghurt 5.3 Yoghurt made from different mammalian milks 5.3.1 Goat’s milk yoghurt