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Manufacturing Process of Yogurt and Dahi

Presented by:Najja Tariq

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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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Yogurt Processing Line

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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

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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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Thank youAny Question???

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