How Yogurt is Made

Summary

This video delves into the intricate process of yogurt production, showcasing its journey from fresh milk to the final creamy product. It highlights key steps such as standardization, pasteurization, homogenization, and fermentation by Lactobacillus bulgaricus, which gives yogurt its distinctive tangy flavor. The video also addresses quality testing and the addition of ingredients for enhanced taste and texture, as well as the packaging process that ensures freshness and safety. Ultimately, it reveals the fascinating science behind this beloved dairy product, appealing to health-conscious consumers.

Takeaways

• 🥛 More than a million tons of yogurt are produced annually, with increasing popularity over the past 30-40 years as a healthy breakfast option.
• 🚚 Fresh milk is delivered to yogurt production plants in refrigerated trucks to maintain its quality and prevent microbial growth.
• ⚖️ The milk undergoes standardization to reduce fat content and increase total solids, enhancing nutritional quality and stability.
• 🔥 Pasteurization involves heating the milk to 85°C for 30 minutes, killing harmful microorganisms and improving texture.
• 🔬 Homogenization breaks down fat globules, resulting in a smoother texture and preventing separation in the final product.
• 🧪 Fermentation is initiated by adding Lactobacillus bulgaricus, which converts milk into yogurt and imparts a tangy flavor.
• 🌡️ The yogurt mixture is incubated at around 43°C for 3-4 hours, during which lactic acid is produced.
• 🍬 Various ingredients, such as sweeteners and stabilizers, may be added to enhance flavor, texture, and shelf stability.
• ❄️ For frozen yogurt, the base is frozen using specialized equipment to create a light and creamy texture.
• ✅ Safety testing checks for microbial quality, pasteurization effectiveness, and contaminants like antibiotics and pesticides.

Q & A

What is the primary reason for yogurt's surge in popularity over the last 30 to 40 years?

Yogurt has become increasingly popular due to its image as a low-fat, healthy food, making it a popular choice for breakfast.

Why is milk refrigerated when it arrives at the yogurt production plant?

Milk is refrigerated upon arrival to maintain its freshness and inhibit microbial growth, ensuring high-quality milk for yogurt production.

What is the process of standardization in yogurt production?

Standardization in yogurt production involves reducing the fat content and increasing the total solids in the milk, which improves the nutritional quality and stability of the yogurt.

How does pasteurization benefit yogurt production?

Pasteurization kills microorganisms that could interfere with fermentation, denatures whey proteins to improve texture, and helps release compounds in milk that stimulate starter culture growth.

What role does homogenization play in yogurt production?

Homogenization breaks up fat globules into smaller particles, ensuring a smoother, creamier texture and preventing the yogurt from separating during storage.

How does fermentation affect the flavor of yogurt?

Fermentation, facilitated by Lactobacillus bulgaricus, converts the milk into curd and produces lactic acid, which gives yogurt its characteristic tangy flavor.

Why is it important to measure acidity during yogurt fermentation?

The acidity level, typically at least 0.9%, is used to determine when the fermentation is complete and ensures the yogurt has the desired consistency and flavor.

What are some ingredients added to yogurt to modify its properties?

To modify yogurt's taste and texture, ingredients like sucrose for sweetness, artificial sweeteners for reduced calorie options, cream for smoother texture, and stabilizers like food starch and gelatin are added.

How does the freezing process differ for frozen yogurt compared to regular yogurt?

Frozen yogurt undergoes a freezing process using ice cream machines, incorporating air to achieve a light, creamy texture, whereas regular yogurt is not frozen.

What kind of safety testing is done on yogurt during production?

Yogurt undergoes various safety tests, including microbial quality checks, phosphatase testing to verify proper pasteurization, and testing for contaminants like antibiotics, pesticides, and radiation.