Yogurt

Yoghurt is the most consumed healthy and nourishing food all over the world. Therefore, it provides a good potential for adding nutrients to diet. Milk turns into yoghurt as a result of fermentation by bacteria. In order to prepare yoghurt, special bacteria (yoghurt) must be poured into pasteurized milk. Milk temperature (40 to 46 degrees Celsius) as well as environmental conditions are very important for making yoghurt. This bacteria breaks down the lactose in milk and produces lactic acid. Due to the presence of this acid, the pH of milk decreases and the protein in milk becomes a solid mass. There are different types of yoghurt in terms of taste, appearance, and food classification, but in general, yoghurt can be divided into three main categories based on the preparation method:

Set yoghurt, Stirred yoghurt, and Condensed yoghurt.

Set yoghurt:

It is a yoghurt that has gone through the stages of gelation (warming/fermentation) and subsequent cooling in the packaging container, and its texture takes the shape of the container

Flavored yogurts:

Flavored yogurt is one of the coagulated milk products obtained by lactic acid fermentation as a result of the activity of yogurt-initiating bacteria, and natural flavorings are added to it. Nowadays, flavored yogurts, which have been added with various flavoring and aromatic ingredients, are very popular among consumers, including cucumber yogurt, eggplant yogurt, etc.

Stirred yoghurt:

In stirred yoghurt, syneresis does not occur due to the different production method and the use of a stirrer to make the texture of the yoghurt uniform and the loss of the three-dimensional protein network.

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