Yogurt drinks

Yogurt is among the most common dairy products consumed around the world, and its sensory attributes have a large effect on consumer acceptability. It is a major source of essential macro and micronutrients, contributes to the daily energy intake and as such is an important part of the human diet. Yogurt is commercially available in various forms and is highly appreciated for its sensory properties and ease of consumption.

Drinkable yogurt, categorized as stirred yogurt with a low viscosity, is a growing area of interest based on its convenience, portability, and ability to deliver all of the health and nutritional benefits of stirred or set yogurt.

Yogurt drinks are prepared from a yogurt mix with reduced milk solids, giving it a low viscosity. The steps for manufacture of yogurt drink are similar to that of yogurt, except for breaking of the coagulum after fermentation, achieved by high speed of agitation. Separation of whey in such products is challenging, and it is necessary to include a stabilizer such as gelatin or carboxymethyl cellulose.

Flavors and other ingredients can also be added, prior to the post-fermentation homogenization step.

Drinking yogurt generally consist of 1.5% fat, 9% milk nonfat solids, up to 8% sugar, 0.5% stabilizer, and 5–15% fruit syrup. Pasteurization or ultra-heat treatment is often involved in the production process to enhance the product’s shelf life.

Yogurt drinks

Read more...

Recent Posts

The Most Popular Articles

RSS Food Processing

Hypertension and Diet

Processing of Food

Food Science and Human Nutrition

  © Blogger templates Newspaper by Ourblogtemplates.com 2008

Back to TOP