ipl-logo

Yogurt Case Study

1022 Words5 Pages

Yogurt is traditionally made from the addition of Lactobacillus bulgaricus and Streptococcus thermophilus to fresh milk to ferment the milk sugar lactose into lactic acid. Yogurt is a healthy choice to add to the diet as it contains essential nutrients such as protein, calcium and vitamin D. Yogurt is a very versatile product as it can come in many different flavours, textures, and with or without added fruit. Yogurt can also be made into probiotics by cooling the yogurt after fermentation, the bacteria stay alive and the yogurt product is classified as containing 'live ' cultures. These probiotics food products are beneficial to the gut and can enhance a healthy digestive system. Many yogurts have different components added to them to enhance flavour, texture and appearance of the yogurt. They may contain addition of sugars, fruit, additives, stabilisers, sweeteners and some are labelled organic. Mancinelli. K., (2014).The taste and texture of the yogurt differs depending of the type of culture, the type and amount of milk used, temperature and fermentation process.

Types and Modifications made to yogurt: …show more content…

Yogurts can be consumed as part of a meal or as a snack. Milk can be fermented in different ways resulting in different types of milk such as live yogurts, probiotics and bio-yogurts. Live yogurts contain harmless bacteria which are combined to milk. Probiotic yogurts contain live probiotic bacteria which is beneficial to gut health and help to maintain a healthy immune and digestive system. Bio-yogurts are made using bifidobacteria or lactobacillus acidophilius and are proved to enhance good

Show More
Related

  • Comparison Of Jolly Rancher And Tootsie Roll

    450 Words  | 2 Pages

    As for appearance, Jolly Ranchers are offered in more than 10 different colors based on flavors. We first taste with our eyes. Eating with our eyes influences what our tongues may taste. In order for us to appreciate food, It is important that our food is appealing to our eyes. The more colorful a candy is, the more our eyes will appreciate it.

    Read More

  • Maryruth Belsey Priebe The Benefits Of Becoming A Locavore

    1081 Words  | 5 Pages

    This poorer quality includes “ruined odor, taste, color, and texture”

    Read More

  • Prince Edward Island Research Paper

    397 Words  | 2 Pages

    It is utilized to thicken frozen yogurt, cheddar, and

    Read More

  • Consumer Protection Act Of 1906 Essay

    720 Words  | 3 Pages

    To heighten color, modify flavor, soften texture, deter spoilage, and to even transform apple scraps, glucose, coal-tar dye, and timothy seed chemical additives were used. Products were often labeled and packaged to appear larger than they were; or packaged to appear to have a higher concentration of food. Farmers felt threatened by unfair competition as shady producers adulterated fertilizers, deodorized rotten eggs, revived rancid butter, and substituted glucose for honey. This began to worry high-quality producers who worried that their products might be undermined by deceitful goods. Real strawberry jam producers felt threatened by the bad strawberry “spread” substitutes, since consumers could not tell the difference while they were purchasing.

    Read More

  • Diabetes Part A: Sugar Study

    937 Words  | 4 Pages

    These yoghurts are the healthiest and unhealthiest based in the amount of Energy, Protein, Fat, Sugar and

    Read More

  • What Are The Challenges Ivan Gullien Faces

    843 Words  | 4 Pages

    Q.What are the challenges that Ivan Gullien faces? The major challenge faced by Ivan Gullien was the development and implementation of the strategy. This was observed in the case that the category performance was going down and there was a minimum growth within the category itself over the last five years. Other challenges may include the increase the current market for the consumption Pillsbury cookie and use of most effective marketing communication.

    Read More

  • Case Study Montreux Chocolates

    901 Words  | 4 Pages

    The third problem is the difference between the tastes

    Read More

  • A Rhetorical Analysis Of 5 Gum

    1451 Words  | 6 Pages

    This attempts to explain that the gum is bursting with flavor and is why you should chose this over other types of fruit

    Read More

  • Book Report On Omnivore's Dilemma By Michael Pollan

    936 Words  | 4 Pages

    We also want to know if the product is made with lots of chemicals because dome of them can be toxic in large doses. These are all important statistics to know before you eat something even though they may take more time and effort. If we start cutting down on processed and fast food and eating more fresh fruits and vegetables and lean meats, our bodies will be in better shape, and we will overall feel better and a lot less

    Read More

  • Essay On Chocolate Milk

    1077 Words  | 5 Pages

    The topic of chocolate milk can be thought of in many different ways. But a very significant topic is brought up various times, including student debates. Should chocolate milk be served in schools? I believe that chocolate milk should be served in schools. This is because chocolate milk helps keep bodies stay healthy, and it helps children maintain a beneficial diet, since it is just as good as white milk.

    Read More

  • Lactose Intolerance Essay

    1473 Words  | 6 Pages

    Lactose intolerance, also known as milk intolerance, is the inability to fully digest the sugar, lactose, in milk. There are more than three million cases in the U.S. per year. As a result, they have diarrhea, gas and bloating after eating or drinking dairy products. A deficiency of lactase, an enzyme produced in your small intestine, is usually responsible for lactose intolerance. Many people claim to be lactose intolerant.

    Read More

  • Everyday Food Research Paper

    1512 Words  | 7 Pages

    Everyday food Abstract The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily

    Read More

  • Personal Narrative Essay: The Chocolate Chip Cookie

    1571 Words  | 7 Pages

    The cookie dough was not overly sweet, but it also did not have any of the subtle flavors that I was looking for--no toffee, butter, vanilla, or butterscotch. It was, for the most part, bland with the exception of the sugar on the bottom of the cookie. If that sugar had been incorporated into the batter, the dough would have been more enjoyable. Texture(out of 40):

    Read More

  • Case Study: Student Biryani

    1651 Words  | 7 Pages

    Synopsis Consistent taste and “word of mouth” is what has taken Student Biryani, a brand of Café Student, from a small roadside vendor to one of Pakistan’s fastest growing franchise networks. The Karachi-based food outlet – after attracting notable traffic in Dubai – now wants to test North American and European markets; extend its Gulf network through global franchising. STUDENT BIYRYANI is a famous national brand making waves in the ethnic food markets in Pakistan since last four decades. Founded by Haji Muhammad Ali in 1969, Student Biryani was prepared only in one tumbler (Deig) catering to around 40 servings.

    Read More

  • Fruit Juice Industry Case Study

    737 Words  | 3 Pages

    PORTER 'S FIVE FORCES MODEL OF FRUIT JUICE INDUSTRY COMPETITION BETWEEN EXISTING COMPETITORS: - Mango pulp industry has been entered a phase of rapid development. The consumers are more education and health conscious. The product has been recognized by the public. At present, the mango pulp market, there are more competent competitors, the variety of products in various segments both leader, but lack of a strong brand. Large enterprises are faced with the plight of lower profits while SME 's in the capital, channel, product and other areas subject to significant competitive pressure, coupled with the impact of a price war.

    Read More

More about Yogurt Case Study

Open Document