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

ماست طعم دار یکی از فرآورده هاي منعقد شده ي شیر است که بـه وسیله ي تخمیـر اسـید لاکتیـک در نتیجـه ي فعالیـت بـاکتريهـاي آغازگر ماست، حاصل شده و به آن طعم دهنـده هـاي طبیعـی اضافه می گردد. امروزه ماست های طعم دار که به آن مواد مختلف طعم دهنده و معطر اضافه شده است، محبوبیت زیادی بین مصرف کنندگان دارند از جمله ماست خیار، ماست بادمجان و ….

Stirred yoghurt:

Yoghurt that goes through fermentation and stirred in the fermentation tank and then it is packed.


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