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04/15/2023
Yogurt Fermented milk product Have tart and acidic flavorContains characteristic bacterial
cultures lactobacillus bulgaricus and streptococcus thermophilus
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Dahi Fermented dairy productPleasant acid taste with sweetish aroma and
three distinct phases:1. Creamery layer on top2. Homogenous body of curd and sift and
glossy surface3. Watery portion at bottom
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Difference Between Yogurt and Dahi
Yogurt DahiMore acidity Starter include
Lactobacillus bulgaricus and Streptococcus thermophilus
Addition of artifitial sweetners and flavors
Relatively less acidityStarter includes
Lactococcus lactis, Streptococcus thermophilus, Lactobacillus bulgaricus and lactose fermenting yeasts
Natural flavors
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Health Benefits of Dahi and Yogurt
Cure of gastrointestinal diseases• Chronic
constipation,
• Diarrhea, • Dysenter
y,• Chronic
appendicitis
• Gastric ulcer
Highly benefici
al in treatme
nt of diabete
s
More digestibility than that of milk
and a good
source of
probiotics
Prevent skin
disorders and pre-
mature aging
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Cont…
Boosts Immune
Response Lowers
LDL, Raises HDL
Cholesterol
Well tolerated by people with
lactose intolerance
Highly nutritious and easily digested, rich source of calcium, vitamin A, vitamin B12 and riboflavin
Boost the Body's Ability to Build Bones
by lactoferrin, an iron-binding protein
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Nutritional Facts of Yogurt
Nutrients Amount/100g
Total fat 0.4 g
cholesterol 5 mg
sodium 36 mg
potassium 141 mg
carbohydrates 3.6 g
sugar 3.2 g
protein 10g
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Nutritional Facts Of Dahi
Calories 179/100g
Total fat 6g
Cholesterol 0g
Total carbohydrates 27g
Sugars 23g
Proteins 4g
Dietary fiber 5g
Calcium 19%
Vitamin A&C 0%
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Types of YogurtNatural yogurt
Clean, slightly acidic, tart flavorFlavored yogurt
Added sugar or artificial sweeteners
Greek and Greek-style yogurtDeliciously thick and creamy
texture Set yogurts
Fairly thick, flat surface with fruit or flavorings at base
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Cont…Made with active cultures
Not heat-treatedRetain live and active
culturesSundae or fruit-on-the-
bottomFruit on the bottom, so that
turned upside downStirred yogurt
Fermented in bulk with the fruit or flavoring stirred in
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Cont…
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Drinking yogurtStirred, diluted and mixed with
flavors, fruit juicesFrozen yogurt
Blend of sugars, stabilizers, emulsifiers and flavors in natural stirred yogurt
LabnaDrained of whey to form a fresh
yogurt ‘cheese’Flavored and rolled into balls
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Types of DahiPlain DahiProbiotic Dahi
Have additional friendly bacteria
Give added advantage to consumers
Sweet dahi With 0.7% acidity
Sour dahi With 1% acidity
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Yogurt and Dahi ChemistryStarter cultures in yogurt
Lactobacillus bulgaricus and streptococcus thermophilus
Ferment lactose to produce lactic acidLactic acid
Provides the tart flavor of yogurtCause formation of a gel structureDecreases ph
Causes the milk to clot
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Cont…
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Milk gel Solid structure consisting of a protein matrix and
other componentsHas ability to immobilize the liquid phase of milk
Curdling is induced by proteolytic enzymes, lactic acid, heat, and other means
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Cont…
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Receiving of milk
Initial treatment of milk Standard
ization of milk
components
Homogenization
Pasteurization
Inoculation/
fermentation
Incubation
Cooling
Mixing with fruit preparati
on
Packaging
04/15/2023
General Yogurt Processing StepsInitial Treatment of Milk Centrifugal clarification to remove somatic cells
and solid impurities Thermalization at 60–69 °C for 20–30 s
For killing vegetative microbsPartial inactivation of some enzymes
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Cont…Standardization Milk composition adjusted for desired fat and
solids contentFat content ranges from 0.1%–10%
Addition of skim milk or milk fat The separation of fat from milk via centrifugeEvaporation,
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Cont…SNF of yogurt ranges from 9% to 16%
adjusted by addition of Skimmed milk powder, Milk concentrate, Whey powder, Sodium caseinate powder
Sugars, sweeteners and common stabilisers gelatin, pectin, agar, starch also added
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Cont…PasteurizationPasteurized at 185°F (85°C) for 30 minutes or
at 203°F (95°C) for 10 minutes. Denature the whey proteins, form more stable
gelReduces the number of spoilage organisms in
the milk HomogenizationHomogenized at 2000 to 2500 psiThorough mixing and improve yogurt
consistency
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Cont…CoolingCooled to 108°F (42°C) for the starter culture
growthInoculation with Starter CulturesFermentation culture added in a conc. of about
2% IncubationIncubation at 108°F (42°C) until a pH 4.5
reachedFermentation form a soft gel and characteristic
flavor
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Cont…CoolingAt ph 4.5 yogurt cooled to 15-22°c to stop the
fermentationAdd Fruit & FlavorsFruit and flavors added at different steps Depending on the type of yogurtPackaging
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Processing line for Dahi
Raw milkStandardizat
ion/Evaporation
Pasteurization and
Homogenization
Cooling Inoculation
and Incubation
Packaging and Storage
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General Yogurt Processing StepsStandardization/EvaporationEnrichment of total solids by 2.5 to 3.0%Firmer and more viscous end productHomogenization and heat treatmentHomogenization improves the stability and
constancy of productsImparts full bodied taste by preventing cream
separation
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Cont…Heat treatment of milk to 90-95˚C with holding
time of 5-10 minutesInoculation of starter culture and
Incubation Optimum amount of inoculum to use (2%)Normally between 3 and 20 hrsStorage at low temperature; After incubation, finished product cooled to
about 3-5˚C
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