Dairy Ingredients for Food Processing

446 Chapter 17

ST and LB is considerably higher than by

either of the two organisms grown separately.

The acid - producing ability of yogurt culture

in mixes containing 8% sucrose is fairly good.

Bacteriophages, virus - like microbes, kill

bacteria by their lytic action. Phage infec-

tions lead to loss in rate of acid production.

The yogurt fermentation process is relatively

fast (two and a half to four hours).

Sweeteners. Nutritive carbohydrates

(mainly sucrose) are frequently used in yogurt

manufacture. High - intensity sweeteners (e.g.,

aspartame, sucralose, neotame, acesulfame

K, etc.) are used to produce light yogurt con-

taining about 60% of the calories of normal

sugar - sweetened yogurt. Low levels of crys-

yogurt starter is shown in Table 17.16. Also,
shown are some additional organisms found
in yogurt or yogurt - like products marketed
in various parts of the world. In some coun-
tries of Europe , Lactobacillus bulgaricus is
replaced with Lactobacillus lactis to produce
“ mild ” yogurt.
The infl uence of temperatures of incuba-
tion on the growth of yogurt bacteria is
shown in Table 17.17. Acid production is
normally used as a means of assessing the
growth of yogurt culture.
Yogurt starter organisms display an obli-
gate symbiotic relationship during their
growth in the milk medium. The rate of acid
production by a yogurt starter containing both

Figure 17.4. Types of commercial yogurt.

YOGURT

Hard and Soft Frozen

Yogurt

Yogurt with fiber,

probiotics,prebiotics

Yogurt for Breakfast

Greek Yogurt

Long Life Yogurt

(UHT)

Yogurt

Smoothies

Plain Yogurt

Whipped

Yogurt

Mousse

Low-calorie/Light

Yogurt

Fruit flavored Yogurt