Analysis Of Yoghurt

Improved process

Preliminary treatment of milk ( standardization of fat , fortification of milk solids , addition of additives , etc.. )

Homogenization

( boiling ) Heat treatment of milk

Cooling 1 phase

Starter culture

Cooling 2phase Yoghurt ( add flavor + package )

1) (A) Milk is basic material for yoghurt production and there’s preliminary treatment focused in milk in order to give us successful product of yoghurt . the variation of yoghurt quality differ according the type of the milk, More specifically the composition of milk differ from on species of mammals to others. Mammals that contain high percentage of fat produces a rich , taste and creamy yoghurt. the major constituents of milk are : water , protein fat, , minerals

f) addition of sweetness agents : sweetness agents aim to lower the acidity of the product . so during the manufacture of flavored yoghurt sweetness compound are added .

G) addition of miscellaneous compounds : there example of additives that some yoghurt manufacture add it to the basic mix ( milk ) with a aim of achieving certain specific objective . Such additives are as follow :

1_) penicillinase : antibiotics can remain in milk up to 4 days and it have against effects on the growth and metabolic activities of yogurt starter bacteria. In the case of use of penicillin, should be inactivated by adding penicillinase or penicillinase-synthesizing bacteria (e.g.,Micrococcus spp.) into raw milk.

2_) Preservatives : the risk of yeasts and molds in fruit yogurt is high; therefore, preparation of fruit should be handled with care . Also yogurt industry use preservatives in preparation of fruit yogurts because The basic function of the preservatives is to prevent the growth of undesired microorganisms.

The remaining step after the preliminary treatment of milk is