Dairy Ingredients for Food Processing

450 Chapter 17

duced by straining or centrifuging some of

the whey from yogurt or by reconstituting

dry or concentrated ingredients and culturing

them to create a high - solids (22% to 26%)

fermented product. The fat content can be

treatments destroy the live and active nature
of yogurt, which may be an essential con-
sumer attribute.
Greek yogurt. Greek - style yogurt is typi-
cally heavy bodied and viscous. It is pro-

Figure 17.5. Process fl ow diagram for the manufacture of plain yogurt and fruit - on - the bottom style yogurt.

Skim milk, Low-fat

milk, Cream , Nonfat

Dry Milk, Condensed

Skim milk, Stabilizer,

Sugar

Yogurt Mix-

Standardize to

10-12% MSNF,

0-3.25% fat, 8% sugar

0.7% stabilizer

Pasteurize at 97°C

for 10 min

Homogenize

at 1500 psi, 60°C.

Cool to 45°C

Mix tank , 45°C.

(Do not set)

Fill Cases and

Palletize

Incubator - 45°C

Hold to pH 4.5

~3 hours

1% Starter /

frozen

concentrate

Package in cups.

Fruit on the bottom ,

Yogurt on top

Blast cool and store

at 5°C

Fruit Preparation

Yogurt-

Fruit-on-the Bottom

style

Package in cups

Incubate at 45°C

Hold to pH 4.5

Cool to 4°C

Plain Yogurt