Yogurt originated in Turkey, as it was a way to store the milk for later use in the 1st century A.D. where the milk was dried in the sun and packed in the sheep or goat skin bags (Yogurt 2014). The milk was thickened during the process of packing it into the skin of the sheep or goat, because it reacted with the bacteria in the skin. This was when yogurt, a Turkish word meaning “to be curdled or coagulated; to thicken” was created (Yogurt 2014). Today yogurt goes through a process of pasteurization, just like numerous dairy products, canned foods, alcoholic drinks, butter and several more. Pasteurization involves the use of heat to sterilize products and extend the shelf life of foods such like yogurt, but not kill all of the microbial which are beneficial for the digestive tracks.
Pasteurization is used in several food and drink products, rather than sterilization, because the food and drinks need to maintain some bacteria or microorganisms (Food 2001). The process of pasteurization requires heating, around 80-90°C (176-194°F) which will sterilize the product, but not kill all of the microorganisms so the food products must be stored under refrigeration (Murano 2003). Not only does this process sterilize the food or drink, it also extends the shelf life but not as much as other food and drinks which have been completely sterilized at 121°C (250°F). The bacteria in yogurt help ferment the product and provide health benefits in the digestive track. Fermentation of the bacteria in the milk will cause pH drop, and increased viscosity (Wang et al 2009). The bacteria will convert to milk sugars, lactose, into lactic acid in yogurts which gives the yogurt its taste (Singh 2008).
The process of pasteurization takes time, as the milk is ...
... middle of paper ...
...u/doi/10.1111/j.1750- 3841.2008.01028.x/abstract;jsessionid=326589CCE71D011E0AA5077C7345FF7 8.f03t03
10. U.S. Food and Drug Administration (2013). CFR – code of federal regulations title 21. Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.2 00
11. Wang, J., Guo, Z., Zhang, Q., Yan, L., Chen, Y., Chen, X., Liu, X.,Chen, W. & Zhang, H (2009). Effect of probiotic Lactobacillus casei Zhang on fermentation characteristics of set yogurt. Society of Dairy Technology, 63, 105-112. Retrieved from http://onlinelibrary.wiley.com.ezproxy.lib.uwstout.edu/doi/10.1111/j.1471- 0307.2009.00556.x/pdf
12. Yogurt. (2014). In Encyclopaedia Britannica. Retrieved from http://www.britannica.com/EBchecked/topic/653449/yogurt
13. Yoplait (2012). What is aspartame?. Retrieved from http://www.yoplait.com/yoplait-in -action/frequently-asked-questions
Ramachandria, C. T., Subramanyan, N., Bar, K. J., Baker, G., & Yeragani, V. K. (n.d.).
Suresh, G., Horbar, J., Plsek, P., Gray, J., Edwards, W., Shiono, P., & ... Goldmann, D. (2004).
TCBY has been a frozen treats product innovator from the day its first shop opened in Little Rock, Arkansas in 1981. The great-tasting, low-fat frozen yogurt concept received an enthusiastic response from an increasingly health-conscious public. Its trendy new product propelled the company to the forefront of franchising, and was the ‘first in a long line of ground-breaking menu items that anticipated consumer preferences and continually refreshed the TCBY concept’ (Conlin 2001, p. 133). But TCBY products are just one of the reasons that thousands of operators have concluded that a TCBY franchise is the preferred opportunity in branded frozen treats, and a dynamic partner in any co-branded concept. However, TCBY is facing a lot of problems, both internal and external, during the difficult period from the late 1980s to the early 1990s, especially the problem with its franchising system. The purpose of this report is to provide a comprehensive situation analysis of TCBY, with special reference to its franchising system, and identify several concerned issues of TCBY and its franchisees, and how these issues have negatively affected the relationship between them. Furthermore, this report also provides three recommendations in the attempt to diminish these concerned issues and better maintain the relationship between TCBY and its franchisees, and most importantly, help TCBY to increase the company’s performance and achieve their strategic goals in the next few years.
Nowicka, P., Santoro, N., Liu, H., Lartaud, D., Shaw, M. M., Goldberg, R., Guandalini, C.,
Zhang, Y. B., Harwood, J., Williams, A., Ylänne-McEwen, V., Wadleigh, P. M., & Thimm, C.
9.Wang, P. S., Gruber, M. J., Powers, R. E., Schoenbaum, M., Speier, A. H., Wells, K. B., &
The essay establishes the existing United States regulations, which is a huge result of many medical incidents which the federal and state government analyzes for the safety of the people, whom have many concerns that are placed upon raw milk cheese. Bilger also reflects upon the growing market of raw milk products, as well as the potential re-appearance for upcoming dairy farms and artisanal cheese manufacturers, which will at least justify the government cost-charge and cost-benefit analysis examining the safety of all the raw milk
Shinno, H., Matsuoka, T., Yamamoto, O., Noma, Y., Hikasa, S., Takebayashi, M., & Horigughi, J. (2007).
The idea of pasteurizing milk bagan in the 1920s, and later became an aspect of everyday life in the 1950s. Milk that has undergone this process is normally prefered since it is sterilized, therefore lowering the chance of human illness. However, it’s not the 1950s anymore, and the idea of pasteurizing milk has lost its luster for the people that now prefer raw milk. Unlike the milk that most Americans consume, raw milk has not been pasteurized, or quickly heated to a high temperature to kill harmful bacteria. In raw milk, these bacterias haven’t been removed, leaving people at risk. E. Coli, salmonella, and listeria are only some of the bacteria that raw milk carries, all of which can cause sickness, or even death. Common affects of consuming raw milk are diarrhea, stomach cramping, and vomiting, but it's the rare ones: kidney failure,paralysis, and death that causes raw milk to be illegal in half of the states and illegal to carry over state lines in its final form. Nevertheless, people still actively seek out and consume raw milk because they believe its nutritional values to be greater. Controversies surround this topic on whether organic food
Ottenberg, A. L., Wu, J. T., Poland, G. A., Jacobson, R. M., Koenig , B. A., & Tilburt, J. C.
Nicklas, T., Jahns, L., Bogle, M., Chester, D., Giovanni, M., Klurfeld, D., Laugero, K., Liu, Y.,
Many types of microorganism that is used for the making of cheese. These microorganism are used to acidify the milk. The acidifying milk is a very good condition for the curd and whey to be easily separated. At this condition, the growth of any bacteria in the cheese can be
Tamborini, Ron ; Eastin, Matthew S. ; Skalski, Paul ; Lachlan, Kenneth ; Fediuk, Thomas A. ;
He Lian Bo Bo Da Wang (Mei Yi), Yi Jiu Yi Yi, Ge Ming Yu Su Ming (Hong Kong, Hong _____Kong Open Page Publishing Co, Ltd., pp.1-35, 138-157
Barker, V., Giles, H., Hajek, C., Ota, H., Noels, K., Lim, T-S., & Somera, L. (2008).