592 Index
aerated yogurt, 449
blended (stirred style), 451
fruit-fl avored yogurt, 449, 450
Greek yogurt, 450–451
heat-treated yogurt, 449–450
plain yogurt, 449, 450
yogurt-based salad dressings, 449
microbiological aspects of, 85–86
milk fermentation and, 112
mixing operations and, 109
physicochemical changes during
manufacture of, 340
probiotic, 338, 362
processing of, 448–449
quality control for, 452
quality of, 341
safety of, 86
in salad dressing, 342
shelf life of, 341
spoilage of, 86
stabilizers in, 447
strained, 343Yogurt (continued) sweeteners in, 446–447
typical formulations of, 442t
Yogurt bacteria, required and optional
composition of, 447t
Yogurt bars, 343
Yogurt beverages, manufacturing process
for, 451–452
Yogurt cheese, 341, 342
Yogurt organisms, growth temperature
profi le of, 447t
Yogurt stabilizers, common, 358
Yogurt starters
description of, 445
production of
fermentation, 448–449
heat treatment, 448
homogenization, 448
mix preparation, 448
Z
Zinc
in milk, 41
nutritive and health attributes of, 412