Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 451

yogurt drinks, are low - viscosity yogurt made

from low - solids mix. Another variation

consists of blending yogurt with milk, water,

and fruit juice, and subjecting the mixture

to extra shear (homogenization) to reduce

viscosity. The stabilizers are non - thickening

type, such as high - methoxy pectin, gelatin,

and modifi ed starch, to impart smooth tex-

ture and control whey separation during the

standardized by adding pasteurized cream to
the strained yogurt. Because the straining
step removes some whey, which contains
lactic acid, strained Greek - style yogurt tastes
milder than regular yogurt. It contains more
protein than regular yogurt because of the
partial whey removal.
Yogurt beverages. Yogurt beverages, also
called drinking yogurt, yogurt smoothies, and

Figure 17.6. Flow sheet for the manufacture of blended (stirred style) yogurt. Chandan and O ’ Rell (2006).

Holding Tube

Heat Exchanger(97ºC/10 min.)

Pre-Heat

Cooling (Cool to 45ºC)

Balance TK

Filler

Blast

Cooler

(optional)

Casing / Palletizing

Yogurt Starter

Fruit Preparation

NFDM, Stabilizer

and Sugar

Standardizing Tank

Cold

Storage

(Cool to 5ºC)

In-Line Fruit

Addition

Refrigerated Distribution

Standardize mix to:

0–3.25% fat, 9–

12% MSNF, 0.6%

stabilizer, 8% sugar

Homogenizer

(60ºC, 1500 psi (17MPa))

Base Storage

Tank

(4ºC)

Milk/Skim Storage Fermentation Tank

(45ºC, 4.5pH cut)

Blended Style Yogurt