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Yogurt

by
Dr.Sameh Abuseir
18.11.2012
What is yogurt
- Yogurt (also spelled yogurt or yoghurt) is a semi- - Yogurt (also spelled yogurt or yoghurt) is a semi-
solid fermented milk product which originated
centuries ago. centuries ago.
Its popularity has grown and is now consumed in - Its popularity has grown and is now consumed in
most parts of the world.
- Although the consistency, flavor and aroma may
vary form one origin to another the basic vary form one origin to another, the basic
ingredients and manufacturing method are
generally consistent generally consistent.
Sh t hi t Short history
- Yogurt is thought to have originated centuries ago
th di di t ib t ib f E t E d
- The scientist Metchnikoff, observed "The The scientist Metchnikoff, observed The
Prolongation of Life the longer life enjoyed by
Eastern Europeans and was convinced that it was Eastern Europeans and was convinced that it was
at least partly due to a drink called yogurt yogurt..
- Most of the yogurt is made from cows milk. It
can also be made from the sheep or goat s milk.
Yogurt belongs to a group of foods known as Yogurt belongs to a group of foods known as
fermented fermented or or cultured cultured milk milk products products.
Fermentation Fermentation
- It is a process in which chemical chemical changes changes are are
brought brought about about in in an an organic organic substrate substrate through the
ii ff l b d b i i i i action action of of enzyme enzyme elaborated by microorganism microorganism.
-- Biochemically Biochemically fermentation fermentation is the metabolic
process in which carbohydrates carbohydrates and and related related
compounds compounds are partially partially oxidized oxidized with the
release of energy energy in the absence absence of of any any external external
l t l t tt electron electron acceptors acceptors..
- The final final electron electron acceptors acceptors are are organic organic
compounds compounds produced directly directly from from the the
b kd b kd ff hh b h d b h d breakdown breakdown of of the the carbohydrates carbohydrates.
- The products of fermentation consist of some
i d th t d d th th organic compounds that are reduced than others .
Fermented Fermented milk milk: means a milk prod ct obtained b -- Fermented Fermented milk milk: means a milk product obtained by
fermentation of milk and/or products derived from
milk, where the fermentation involves the action of ,
microorganisms microorganisms and results in coagulation coagulation and a
reduction reduction in in pH pH..
- Yoghurt means a fermented milk where the
fermentation has been carried out with lactic lactic acid acid fermentation has been carried out with lactic lactic acid acid
producing producing micro micro- -organisms organisms.
- All member of these microorganisms share the
property of producing producing lactic lactic from from hexoses hexoses
(monosacharides with 6 carbon atoms) (monosacharides with 6 carbon atoms)
Lactic Lactic acid acid bacteria bacteria are are divided divided into into 22 groups groups: g p g p
11-- Homofermentative Homofermentative:
- Those that produce lactic acid as the major or sole product
of glucose fermentation.
The homofermentative pattern is observed when glucose is - The homofermentative pattern is observed when glucose is
metabolized but not necessarily when pentoses
(monosaccharide with five carbon atoms) are metabolized, ( ) ,
as some homolactics produce acetic acetic and lactic lactic acids acids when
utilizing pentoses although the homofermentative character
f h l ti b hift d f t i bb lt i lt i of homolactics may be shifted from some strains by by altering altering
growth growth conditions conditions such as glucose concentration, pH, and
nutrient limitation nutrient limitation .
22-- Heterofermentatives Heterofermentatives::
- The heterolactics are more important than the
h l ti i d i fl d homolactics in producing flavor and aroma
components such as acetylaldehyde acetylaldehyde and diacetyl diacetyl..
Although milk of various animals has been used for g
yogurt production in various parts of the world, most
of the industrialized yogurt production uses cows
milk milk.
Whole Whole milk milk, partially partially skimmed skimmed milk milk, skim skim milk milk or Whole Whole milk milk, partially partially skimmed skimmed milk milk, skim skim milk milk or
cream cream may by used.
In order to ensure the development of the yogurt
culture the following criteria criteria for for the the raw raw milk milk must be
met: met:
low bacteria count.
free from antibiotics, sanitizing chemicals, mastitis milk, g
colostrums, and rancid milk.
No contamination by bacteriophages.
Other yogurt ingredients may include some or all Other yogurt ingredients may include some or all
of the following :
Other Other Dairy Dairy products products: concentrated skim milk non-fat dry Other Other Dairy Dairy products products: concentrated skim milk, non-fat dry
milk, whey, lactose. These products are often used to increase
the non-fat solids content.
Sweeteners Sweeteners: glucose or sucrose, high intensity sweeteners
( t ) (e.g. aspartame).
Stabilizer Stabilizer: gelatin carboxymethyl cellulose locust bean guar Stabilizer Stabilizer: gelatin, carboxymethyl cellulose, locust bean guar,
alginates, carrageenans, whey protein concentrate.
Flavours Flavours.
F it F it ti ti i l di t l d tifi i l Fruit Fruit preparations preparations: including natural and artificial.
Yogurt is defined as the acidified coagulated milk product. It is
d f bi ti f ilk tl ki ilk made from any combination of milk , partly skim milk,
concentrated milk, dried milk and butter oil.
Lactic acid is produced within the product by bacterial culture
consisting of Lactobacillus, Lactobacillus, Lactococcus Lactococcus,, and Streptococcus Streptococcus
thermophlius thermophlius (live in the product) and others. pp ( p )
According According to to the the texture texture of of yogurt, yogurt, there there are are two two main main types types ::
* Set type yogurt Set type yogurt.
* Stirred type yogurt.
Several Several types types of of yogurt yogurt are are produced produced:: Several Several types types of of yogurt yogurt are are produced produced::
* Full Full cream cream yogurt yogurt: minimum 3% fat and a minimum of solid nonfat
(SNF) 8.5 %.
* Low Low fat fat yogurt yogurt: not more 0 5 % fat and a mini SNF 8 5 % Low Low fat fat yogurt yogurt: not more 0.5 % fat and a mini . SNF 8.5 %
* Flavored Flavored yogurt yogurt: full cream yogurt with sugar, fruit flavor, fruit
puree or fruit pieces.
Starter Starter culture culture Starter Starter culture culture
Starter cultures are those microorganisms that are
used in the production of cultured dairy products used in the production of cultured dairy products
such as yogurt and cheese.
The natural microflora either inefficient,
uncontrollable, and unpredictable, or is destroyed
altogether by the heat treatments given to the milk. altogether by the heat treatments given to the milk.
A starter culture can provide particular A starter culture can provide particular
characteristics in a more controlled and predictable
f i fermentation.
Other Other functions functions of of starter starter cultures cultures may may include include the the yy
following following: :
* flavor aroma.
* proteolytic and lipolytic activities.
* inhibition of undesirable organisms.
There There are are two two groups groups of of lactic lactic starter starter cultures cultures : :
1 Si l Si l d fi d d fi d i l i 1. Simple Simple or or defined defined: single strain, or more
than one in which the number is known.
2. Mixed Mixed or or compound compound: more than one strain
each providing its own specific characteristics.
- Starter cultures may be categorized as mesophilic mesophilic
or thermophilic thermophilic..
Mesophilic Mesophilic:: Mesophilic Mesophilic::
* Lactococcus lactis subsp . cremoris
* L delbrueckii subsp lactic L. delbrueckii subsp . lactic
* L. lactis subsp. lactis biovar diacetylactis.
Leuconostoc mesenteroides subsp cremoris Leuconostoc mesenteroides subsp. cremoris.
Thermophilic Thermophilic Thermophilic Thermophilic
* Streptococcus salivarius subsp. thermophius.
* L t b ill d lb kii b bl i * Lactobacillus delbrueckii subsp . blugaricus .
* L. delbrueckii subsp lactis .
* L. case.
* L. helvticus
* L. plantarum.
Bacteriophge Bacteriophge
- Bacteriophages are viruses that require bacteria host for growth Bacteriophages are viruses that require bacteria host for growth
and reproduction.
- Initially, the bacteriophage attaches itself to the bacteria cell wall
d i j l b i h ll I id h ll
y, p g
and injects nuclear substance into the cell. Inside the cell.
- The nuclear substance produces shells or phage coats, for the new
bacteriophage which are quicky filled with nucleic acid bacteriophage which are quicky filled with nucleic acid.
- The bacterial cell reptures and dies as the new bacteriophage are
realeased realeased.
- Bacteriophages are ubiquitous but generally enter the milk
processing plant with the farm milk processing plant with the farm milk.
- They can be inactivated by heat treatments of 30 min at 63 to 88C,
or by the use of chemical disinfectants. y
- Bacteriophage are of most concern in cheese making. They attack
and destroy most of the lactic acid bacteria which prevents normal
i i k ll d d d d tt ripening known as slow slow or or dead dead vat vat .
Techologey Techologey Techologey Techologey
Manufacturing Manufacturing steps steps
1. preliminary treatment of milk. 1. preliminary treatment of milk.
* filtration and separation of milk.
* standardization of fat.
* fortification of solids (up to 15% solid).
* addition of stabilizers (usually to stirred type).
* h i h ilk h i * preheating the milk or the mix.
2 h i ti 2. homogenization
3. heat treatment
4 li t i b ti t t 4. cooling to incubation temperature
5. inoculation
6 filli 6. filling
7. incubation
8 li
Standardization of fat can involve blending skim g
and whole milk cream, butter or butter oil.
Addition of ingredients like milk powder, whey
powder to fortify the milk or stabilizers to improve powder to fortify the milk or stabilizers to improve
the texture of the finished product.
Fortification and addition of stabilizers should be
carried out as the milk is being heated Preheating carried out as the milk is being heated. Preheating
helps smooth blending of the ingredients.
Homogenization Homogenization: :
Homogenization of milk is recommended to Homogenization of milk is recommended to
improve the texture of yogurt. The process is not
essential to the production of good quality Product
The The functions functions of of homogenization homogenization are are :: The The functions functions of of homogenization homogenization are are ::
* reduction in size of fat globules.
* increase in number of fat globules increase in number of fat globules.
* more even distribution of fat globules.
Effects Effects in in yogurt yogurt::
* prevent creaming prevent creaming.
* improve texture (no nodule formation).
* reduce whey separation reduce whey separation.
* increase viscosity.
Homogenization treatment is done before final
h t t t t f th ilk heat treatment of the milk .
Heat Heat treatment treatment Heat Heat treatment treatment
A wide range of time/temperature combination
are used in yogurt manufacture.
* 80-85 C for 3 minutes (not common) .
* 90 95 C f 3 5 i l0 i * 90-95 C for 3-5 minutes or l0 minutes .
* 85-95 C for 30 minutes stirred type batch .
* 130 C for few seconds continuous type 130 C for few seconds continuous type .
The The functions functions are are:: The The functions functions are are::
* destroy spoilage pathogenic organisms .
* destroy enzymes destroy enzymes .
* denature whey proteins .
* stimulate starter activity stimulate starter activity .
Effects Effects on on yogurt yogurt y g y g
* increased viscosity.
* more stable curd (coagulum). ( g )
* rapid starter growth.
Cooling Cooling to to the the incubation incubation temperature temperature.
The milk is cooled to the required temperature The milk is cooled to the required temperature
(optimum temp of starter cultures).
The The optimum optimum temperatures temperatures allow allow the the starter starter to to: :
* i h * optimum growth .
* optimum reproduction and biochemical activities .
Inoculation Inoculation
The addition of starter cultures to the milk at
optimum temperatures.
The recommended percent of starter cultures is 3-5
% of starter (100 Kg of milk requires 3-5kg of starter).
Incubation
Two incubation methods are applied: Two incubation methods are applied:
* Short incubation method (3-5 hours at 38-45 C).
* Long incubation method (14-16 hours at 30-32 C) Long incubation method (14 16 hours at 30 32 C).
Optimum Optimum incubation incubation time time: the time required to reach a particular
acidity level.
S th t i i b t d till th d i d So, the containers are incubated till the desired
acidity is reached.
All All starter starter cultures cultures require require thorough thorough mixing mixing into into All All starter starter cultures cultures require require thorough thorough mixing mixing into into
the the bulk bulk mix mix to to ensure ensure good good distribution distribution of of the the
bacteria bacteria bacteria bacteria .
hh ll kk hh f ll i f ll i ff The The starter starter cultures cultures may may take take the the following following forms forms::
* inoculated frozen milk.
* freeze dried culture (concentrated).
* direct vat inoculation .
Once the starter cultures has been mixed with the
milk, the inoculated milk must must remain remain undisturbed undisturbed
throughout throughout the the incubation incubation period period throughout throughout the the incubation incubation period period.
Additi f t t lt t ilk i d i th
The milk is mixed for about 5 minutes at the The milk is mixed for about 5 minutes at the
same temperature in the tank.
Set Set type type yogurt yogurt is fermented in the final retail
i containers.
The inoculated milk (38-45C) is filled
automatically in retail plastic containers (different automatically in retail plastic containers (different
sizes).
The retail containers are arranged in plastic
h d h i b i crates, then moved to the incubation room
(incubator).
- Common lactic acid bacteria in use are:
Lactobacillus delbruekii subsp. Bulgaricus,
Sterptococcus salivarius subsp. thermophilus. Sterptococcus salivarius subsp. thermophilus.
Fermentation usually involves the combined Fermentation usually involves the combined
growth of two organisms in the milk and each one
stimulates the other by creating certain conditions : stimulates the other by creating certain conditions :
Streptococci Streptococci produce lactic lactic acid acid..
Lactobacilli Lactobacilli release amino amino acids acids..
Streptococci Streptococci remove the the oxygen oxygen and produce formic formic
acid acid..
The use of two organism provide the typical
characteristic of yogurt:
Viscosity
Fl d
The beginning of incubation (fermentation), g g ( ),
streptococci streptococci grows rapidly up to 0.4% acidity.
As the acidity increases the multiplication of cells
slows down and stops at around 0.5-0.6% acidity.
At pH value 55..88--55..66, the the coagulum coagulum is is formed formed but but it it is is
not not visible visible.
A H 55 33 55 22 h l b i ibl i ibl At pH 55..33--55..22, the coagulum becomes visible visible.
At idit 0 78 0 80% d H l 4 6 4 7 At acidity range 0.78-0.80% and pH value 4.6-4.7,
complete coagulum is formed.
The retail containers should be moved to the cold
store (handle with care)
The main structure of the coagulum is casein casein. g
During acid development, the casein forms a
network. network.
The casein network traps all the other milk The casein network traps all the other milk
components and forms coagulum.
The water water holding holding capacity capacity (WHC) (WHC) of casein
plays a major role in the texture of yogurt and plays a major role in the texture of yogurt and
maximum hydration occurs at pH 4.6.
Factors Factors that that effect effect hydration hydration: :
Acidity Acidity
Heat treatment
Total solids
P t i t t
Cooling Cooling
Th i f ti i t dd th th th th ff th th The main function is to reduce reduce the the growth growth of of the the
starter starter and improve improve the the viscosity viscosity of of the the yogurt yogurt.
The retail containers are cooled by fast cooling y g
method which drop the temperature of the yogurt
to 18 C in ~ four hours (fruit addition) to 18 C in ~ four hours (fruit addition).
Th t t f th t h ld b d d The temperature of the yogurt should be dropped
to below 5 C.
Mechanism Mechanism of of coagulum coagulum formation formation
At optimum temperature the starter cultures - At optimum temperature the starter cultures
produce lactic and reduces the pH of the milk.
- The casein casein carries carries negative negative charges charges, which
neutralize neutralize by the positive positive charges charges of of lactic lactic acid acid.
- At pH value 4.6 the iso iso--electric electric point of casein
equal zero zero and form network The coagulum traps equal zero zero and form network. The coagulum traps
the other milk components (water, lactose,
i l f d h ) minerals, fat and others).
Watery Watery yogurt yogurt
Separation of the liquid phase in gels is called -Separation of the liquid phase in gels is called
syneresis syneresis.
- In yogurt, syneresis is undesirable. It occurs when
the protein network is unable to firmly hold water.
- There are several reasons why syneresis may
develop one of them is insufficient insufficient preheating preheating of of develop, one of them is insufficient insufficient preheating preheating of of
the the milk milk destined for yogurt production, which
h ii i ll i ll ll f d f d ii means that casein casein micelles micelles clusters clusters are are formed formed in in
addition addition to to branched branched chains chains and and the the clusters clusters do do not not
hold hold as as much much water water as as the the porous porous structure structure based based
on on chains chains.
- The The higher higher the the total total solids solids content, content, the the denser denser the the
protein protein network network the the smaller smaller the the pores pores and and the the protein protein network, network, the the smaller smaller the the pores, pores, and and the the
stronger stronger the the water water - -holding holding force force of of the the yogurt yogurt.
- Traditionally, milk used for yogurt making was
evaporated evaporated by by heating heating but nowadays the total evaporated evaporated by by heating heating but nowadays the total
solids content is controlled by the addition of milk
solids s ch as milk milk po der po der or b concentrating the solids such as milk milk powder powder or by concentrating the
milk by ultra ultra- -filtration filtration or reverse reverse osmosis osmosis.
- The acidity of the yogurt also plays an important
l M t t h th i H l i th role. Most yogurts have their pH value in the range
of 44..00 to to 4 4..44.
- The presence of thickening agents such as
l i i d l i i d hh l i i l b d
-- Vibrations Vibrations, to which goods are exposed during
t t ti l i tibilit f tt transportations, also increases susceptibility of set set--
style style yogurt yogurt to to syneresis syneresis.
Defects in yogurt Defects in yogurt
Microbiological Microbiological:: Microbiological Microbiological::
- Coliforms Coliforms: the organism give off flavor and gas
(blowing of retail containers) (blowing of retail containers).
Yeast Yeast and and molds molds: these organisms may produce --Yeast Yeast and and molds molds: these organisms may produce
gas and typical yeast aroma (alcohol) and dull
la er on the s rface of og rt (m celi m) layer on the surface of yogurt (mycelium).
R i R i t i ti b th l ti id - Ropiness Ropiness: any contamination by other lactic acid
bacteria that give ropy or slimy texture.
- The in-balance in the ratio of the two starter
l l d fl fl i h i culture can lead to flat flavor with aromatics.
physical physical
Soft Soft body body: this defect is affected by low level of - Soft Soft body body: this defect is affected by low level of
solid solid non non fat fat in milk, temperature temperature of of heat heat treatment treatment
d idi idi and acidity acidity.
- Sandy Sandy and and granular granular texture texture: higher incubation
temperature and total solids. temperature and total solids.
Whey Whey separation separation:: the defect is affected by low low -- Whey Whey separation separation:: the defect is affected by low low
level level solid solid non non fat, fat, final final acidity acidity and level of heat heat
treatment treatment.
Spoilage of fermented milk Spoilage of fermented milk
- Most work concerned the spoilage microbiology of fermented
milk has been concerned with yoghurt yoghurt.
- Most fermented milk-products however have a similar spoilage p p g
pattern and yoghurt may thus be generally considered
representative.
- Most attention is given to recognized spoilage organism such as
yeast yeast but it is also important to appreciate the role role of of the the starter starter
microflora microflora in deterioration deterioration of of organoleptic organoleptic quality quality in in the the absence absence of of g p g p q y q y
overt overt spoilage spoilage.
- Number of starter microorganisms remain in excess of 10
9
cfu/g Number of starter microorganisms remain in excess of 10 cfu/g
for long periods at temperatures 10C or less, but numbers can
decline rapidly at higher temperature.
- Continuing post fermentation metabolism by starter can limit life
due to excess excess acidity acidity and and proteolytic proteolytic activity activity resulting in bitterness
and synersis (bitterness may be due to release of proteolytic and synersis (bitterness may be due to release of proteolytic
enzymes).
- Yeasts Yeasts are the most important spoilage and are
most commonly associated with fermentation most commonly associated with fermentation
leading to gas production.
- Such spoilage is readily recognized by doming of
foil lids and even burst containers Genera such as foil lids and even burst containers. Genera such as
kluyveromyces kluyveromyces marxianus marxianus and Saccharomyces Saccharomyces
spp spp are most commonl in ol ed in fermentati e spp spp. are most commonly involved in fermentative
spoilage and yoghurts containing added sugars are
ll ff t d usually affected.
F it t i t d b ti f t - Fruit purees contaminated by unsatisfactory
handling procedures are often considered to be the
j f i i major source of contamination.
Al h h h l fl d h i l
- Growth is limited by availability of oxygen and
may be restricted to the air / yoghurt interface may be restricted to the air / yoghurt interface.
In such cases moist flat colonies or a film of - In such cases moist, flat colonies or a film of
growth may develop.
- Thin Thin walled walled polystyrene polystyrene containers containers however
permit s fficient air to enter the pack to s pport permit sufficient air to enter the pack to support
the growth of oxidative yeasts in the bulk of
h t yoghurt.
I h i t id ti id ti tt - In such circumstances oxidative oxidative yeasts yeasts
predominate predominate near near the the pack pack walls walls and fermentative fermentative
ii hh ff hh kk yeast yeast in in the the center center of of the the pack pack.
A id f id i h b
- Mould growth at the yoghurt/air interface leads
t d l t f i ibl li l li l tt to development of visible mycelial mycelial mats mats or
buttons buttons.
- A wide range of species have been isolated g p
including Absidia, Alternaria, Aspergillus Aspergillus,
Penicillium Pullaria Rhizopus and others Penicillium, Pullaria, Rhizopus, and others.
A ill A ill i f ti l i ifi - Aspergillus Aspergillus is of particular significance as
isolates have included aflatoxin aflatoxin producing strains
of A. flavus.
- Moulds are usually of secondary problem in
yoghurt held for extended periods at temperature
Labneh Labneh
- Labneh is strained yogurt popular in the Middle East.
- Unlike yogurt, it is made from whole milk.
- Apart from cows milk, sheep's and goat's milk are used.
- In Europe, labneh is marketed under the name of Greek Greek cheese cheese In Europe, labneh is marketed under the name of Greek Greek cheese cheese
and in North America it is often called yogurt yogurt cheese cheese..
- In Arab countries labneh is garnished with dried herbs and In Arab countries, labneh is garnished with dried herbs and
olive oil and is served with bread.
The traditional method of producing labneh consists of - The traditional method of producing labneh consists of
straining whole-milk yogurt in a cheese cloth bag.
M d d i i l d t k l b h - Modern procedures are now increasingly used to make labneh.
- Excess liquid from traditional yogurt can be removed in
mechanical mechanical separators separators.
- Changes to the traditional production of the
t h l b i t d d d t ti t ti yogurt have also been introduced and retentions retentions
obtained by the ultrafiltration ultrafiltration of milk are cultured
to produce a higher higher solids solids content content in the product
thus avoiding the need for concentrating the g g
yogurt.
- The total solid contents of labneh are between
20 5% d 22 5% t i 6 7 8 2% d f t 20.5% and 22.5%, protein was 6.7-8.2%, and fat
was 7.8-8.9%.
- Homogenization, which was used to make the g ,
product smoother cannot be recommended because
it would decrease the firmness of labneh
Other fermented milks Other fermented milks
Acidophilus Acidophilus milk milk Acidophilus Acidophilus milk milk
- It is a traditional therapeutic milk fermented with
Lb acidophilus Lb. acidophilus.
- Skim or whole milk may be used Heavy heat Skim or whole milk may be used. Heavy heat
treatment 95C for 1h.
- Milk is inoculated at 2-5% and incubated at 37C.
- Some acidophilus milk has an acidity as high as 1%
lactic acid, but for therapeutic purpose 0.6-0.7 % is , p p p
more common.
Kefir Kefir
- The grain is sieved and rinsed. The cultured milk
is then used as starter at 3 5% and incubation at is then used as starter at 3-5% and incubation at
the same temp. The final product containing 0.9-
1 1% lactic acid and ethanol(0 5 1%) 1.1% lactic acid and ethanol(0.5-1%) .
Kefir grain contain L lactic spp lactic and spp - Kefir grain contain L. lactic spp lactic and spp
cremois, Lb. acidophilus, Lb. kefir, Lb.
kefiranofaciens Lb case Candida Candida kefir kefir kefiranofaciens, Lb. case. Candida Candida kefir kefir
,Kluyveromyes marxianus var marxianus and
i f S h S h species of Saccharomyces Saccharomyces -
K i K i Koumiss Koumiss ::
- It is traditionally made from mare mare milk milk, but
i il d d f h l ki d similar products are made from whole or skimmed
cow's milk containing added sucrose,
Lb id hil Lb d lb kii b l i d
Scandinavian Scandinavian ropy ropy milk milk
Have a characteristic texture which is both sticky
and yet easily cut by a spoon. and yet easily cut by a spoon.
A 1 2% starter culture containing leuc A 1-2% starter culture containing leuc.
mesentroides and ropy strain of L. lactis spp lactis
d L l ti l ti bi di t l ti and L . lactis spp lactis bio var diacetylactis are
usually in use.
Incubation extended for 20 hrs or when the
acidity reach 0.8-0.9%. The coagulum is broken
by stirring and the product cooled and packed by stirring and the product cooled and packed.
Therapeutic yoghurts Therapeutic yoghurts
Diff f th ti l t i th t t Differ form the conventional type in the starter
microorganisms used, but other aspects of production
technology begin similar.
Lactobacillus Lactobacillus acidophilus acidophilus, Bifidobacterium Bifidobacterium bifidum bifidum
or BB.. longum longum and less commonly Lb Lb.. case case are used gg y
and are available as commercial cultures in various
combination.
Cultures are usually propagated in monoculture and Cultures are usually propagated in monoculture and
direct in vat inoculation may be used.
Therapeutic yoghurts can be prepared using
therapeutic starter cultures alone and or in the
Therapeutic activity may also enhanced by the
presence of normal starter cultures.
Therapeutic minimum number (Active) is 8xl0
6
cell in order to pass stomach acidity and bile and cell in order to pass stomach acidity and bile and
can colonize intestine.

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