Yogurt is a renowned food product in India, and so engaged in most of the meals as a raw ingredient to increase the taste, to fill the stomach and to give the perfect finish in the meal. Generally, it is available in many flavours, with good bacteria and low calories. Numerous reasons were underlying, for the excessive daily consumption of yogurt. Apparently, the foremost section is, that has been charged with ample of health advantages and nutrients like vitamins, calcium, proteins, etc. Additionally, it is ideal for serving with many Indian meals, and that actually produces a new flavour, along with good palatableness to eat.
Biological Process of preparing Yogurt
We all knew, that yogurt has been processed from milk, is a well-known fact. But the truth is, that has been generated from the “bacteria”, ever performing as a key ingredient in the yogurt process. However, it’s nothing to bother, since it’s produced from the good bacteria, so called probiotics. Let’s take an overlook of biological processing of milk to yogurt in India, gradually.
Sterilization
Whatsoever we do in the food processing, the equipment need to be sterilized with bleach or steam, right before beginning the process. Because this primary procedure, assists in evading the unnecessary micro-organisms in the food as well as yogurt.
Pasteurization
Basically, for preparing the yogurt, pure milk must be needed. Then, the processing equipment should be heated with somewhere between 75-95oC for approximately between 15-30 mins. Normally, it is referred as pasteurization process. This assists in sterilizing some sort of bacteria's and micro-organisms, that has been naturally originated in milk.
Homogenization
Sequentially, the heated milk will be homogenised by the practice of breaking down the fat droplets, to make them smaller. So, that they able to suspend in the yogurt rather than sinking and to make it lumpy. Now, the up to processed mixture has been cooled to 40-45oC.
Latic Acid
Mainly two species were utilized in the milk process, “lacto bacilli and streptococci bacteria”. The lactic acid bacterium has been included and referred as starter culture. Lactose is the main sugar, it also employed in cheese manufacturing process.
Fermentation
The fermentation, is usually bacteria turn electors into lactic acid. The bacteria also start to digest milk proteins and took many hours to achieve the complete result. During this process, the mixtures get at the optimum temperature of 40-45oC and the pH rate of milk drops to about to pH 4.4
Coagulation
The solidification of milk happens because the proteins begin to coagulate, that turn milk into a solid state. Followingly, the thickened yogurt has been cooled at 5oC. once accomplished the above process, it’s time to add the desired flavours and fruits in the yogurt.
To know extensive information of yogurt, check out FMT magazine for more updates.
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