Yogurt Processing Analysis
Yogurt Processing
The tremendous increase in the popularity of yogurt in recent decades has been attributed to its health food image and the wide diversity of flavors, com-positions, and viscosities available to consumers. The manufacturing methods, raw materials, and formulations vary widely from country to country, resulting in products with a diversity of flavor and texture characteristics.
The milk is initially standardized to the desired fat and milk solids-not-fat content. Increase in the protein content is most commonly achieved through the addition of non-fat milk powder, which improves the body and decreases syneresis of the final product. In addition to decreasing the size of the fat globule, homogenization of the milk alters the
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The former includes yogurt flavor analysis (taste/aroma compounds), milk constituents analysis (e.g., carbohy¬drates, fat, total nitrogen, free amino acids, proteins, and antibiotics), and assays for chemical indices (e.g., Zeta potential of casein micelles and enzymes activity). Structural analysis includes textural and rheological as well as microstructural analysis. Textural and rheological analysis is associated with the methods evaluating gel (set-type yogurt) and liquid (stirred-type yogurt) properties of yogurts. Microstructural analysis consists of two parts: microstructural images (studying detail structure) and microstructural assays (such as those obtained by EPS, exopolysaccarides secreted by bacteria, and those for the determination of the mean diameter of fat globules/particles). Yogurt is a typical non-Newtonian fluid, exhibiting a shear-thinning, yield stress, viscoelasticity, and thixotropic (time-dependency) flow behavior. The rheological properties of yogurt are indicative of gel for¬mation and are important in the design of flow processes, quality control, processing and storage, and predicting the texture of yogurt. Textural properties for yogurt include viscosity, firmness and syneresis. Viscosity of yogurt is affected by composition, type of starter cultures, heat treatment and stabilizer (Mortazavian, et.,
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