FORMACI GRIFOLS

YOGUR
Y
LECHES FERMENTADAS
Fermented milk products

Yoghurt

Laban Kumiss

Viili Kefir

Cultured cream Raibi

Dahi Filmjlk

Ayran Skyr

Lassi Labneh

Buttermilk

Leban
Legislacin
DEFINICIN YOGUR
Producto de leche coagulada obtenida por fermentacin
lctica mediante la accin de Lactobacillus bulgaricus y
Streptococcus thermophilus a partir de leche
pasterizada, leche concentrada pasterizada, leche total o
parcialmente desnatada pasterizada, leche concentrada
pasterizada total o parcialmente desnatada, con o sin
adicin de nata pasterizada, leche en polvo entera,
semidesnatada o desnatada, suero en polvo, protenas
de leche y/u otros productos procedentes del
fraccionamiento de la leche. Los microorganismos
productores de la fermentacin lctica deben ser viables
y estar presentes en el producto terminado en cantidad
mnima de 1x107 colonias por gramo o mililitro.
DEFINICIN YOGUR PASTEURIZADO
Se entiende por yogur pasteurizado despus de la
fermentacin el producto obtenido a partir del yogur
o yoghourt que, como consecuencia de la aplicacin
de un tratamiento por el calor posterior a la
fermentacin equivalente a una pasteurizacin, ha
perdido la viabilidad de las bacterias lcticas
especficas y cumple todos los requisitos establecidos
para el yogur en esta norma, salvo las excepciones
indicadas en la misma.
MARCO LEGAL (Yogur)
Microorganismos vivos > 1x107 ufc/ml ufc/gr
pH 4,6
M.G 2% (M.G 0,5 % s es desnatado)
EST 8,5%
Leche en polvo 5% en yogur natural
Leche en polvo 10% en otros yogures
Gelatinas 3 gr/kg yogur producto terminado
Almidones modificados 3 gr/kg producto terminado
Otros: nata pasterizada, suero en polvo, protenas leche, otros compuesto del
fraccionamiento de la leche.
YOGHOURT PROCESS
(Chilled & Ambient)
A special care for details
Because quality never goes out of style

Preserved taste
Great mouthfeel
Low mechanical treatment
Gentle heating and cooling
Yoghourt types

Set
Stirred
Drink
Long life
Yoghurt classification
Set Stirred Drink Concentrated Frozen
YOGHOURT PROCESS
1. Milk quality
2. Milk treatment

Standardisation
Additives
Deareation
Homogenisation
Heat treatment

3. Cultures
4. Plant design
1. Milk Quality
1. Milk Quality
Fresh
Low bacterial count
No antibiotics
No residues from cleaning
or sterilisation agents
Low gas content
2. Milk Treatment
Dry matter standardisation of milk

Powder addition (MP, MPC, WPC)

Evaporation
Membrane filtration
Deareation
Improves

stability and viscosity

running conditions for homogeniser
bacterial cell count
deodorisation effect

Minimizes

risk for fouling in the PHE

fermentation time
Homogenisation
Prevents cream separation

Improves stability and consistency

Reduces the tendency towards whey exudation

Pressure: > 20 MPa (>200 bar)

Temperature: 6070 C
Homogenisation stage: 1 or 2
Heat treatment
Improves
viscosity
stability
shelf life

Temperature: 90 95 C 5 minutes
or
Temperature: 105 C 2 minutes
3. Cultures
Cultures for Yoghurt
Fermentation process

Lactose

Lactic acid bacteria

Lactic acid Aroma

Fermentation curve
pH

5
B
4
A Incubation
1 2 3 4 time (h)
Yoghurt bacteria in the coagulum

Sourse: M. Kalb F.R.I. Canada; A. Tamime Scotland

4. Plant design
Plant design

Dimension of:

Heat exchanger
Pumps
Pipes
Valves

Layout
Yoghurt plant - Layout
Viscosity changes for Stirred Yoghurt

Cooling, filling and storage

Viscosity

Treatment
Stirred Yoghurt
DM increase by powder addition

+/- +/-
+/-
+/-
+/-
+/- +/-
+/-

+/- +/-
+/- +/-
Quality of Yoghurt
Effect of equipment design and processing parameters

-+--+-+--++- Not acceptable

++-++-+++-+ Quality product

++++++++++ High quality product

Long Life Yoghurt
Heating of a Yoghurt coagulum

Main effects
Inactivation of:

Yeast and moulds

Enzymes

Reduction/killing of:

Bacteria
Heating of a Yoghurt coagulum
Other effects
Viscosity reduction
Syneresis
Mouthfeel change
Aroma reduction
Colour change
Killing of lactic acid bacteria
Etcetera
Stabilisers
Starch
Pectin
Gelatine
Carrageenan
Guar gum
Xanthan
Others
Yoghurt Based Products
Heat treatment range 75 110 C
Dependent on:
Milk quality
Milk heat treatment
pH of yoghurt
Stabiliser type
Demand on final yoghurt
Storage condition
Legislation
Production Concept
Yoghurt Dry matter increase by evaporation
Yoghurt Dry matter increase by filtration (UF or RO)
Set Yoghurt
Stirred Yoghurt
Drink / Kefir / Laban
Long Life Yoghurt
Production Concept
Production any way you will want it

Stirred
Live bacteria chilled distribution
Long shelf life ambient distribution
Drink

Livebacteria chilled distribution

Long shelf life ambient distribution

Set
Live bacteria chilled distribution
Dry matter increase

Batch system

Powder Mixers
Evaporation as batch system TVR or MVR
Filtration (UF or RO)

Continuous system

Forced circulation DC vessel

Falling film evaporation
Production any way you will want it

Combined fermentation and buffer tanks

Distributed valve system
Compact valve system

Separate fermentation and buffer tanks

Distributed valve system

Compact valve system
Stirred type yoghurt
Separate incubation and buffer tanks
Stirred type yoghurt
Combined incubation and buffer tanks
Quality
Quality - Yoghurt
Microbiology
lactic acid bact., yeast, moulds etc.
Appearance
colour, free whey etc.
Body and texture

firm, weak, grainy, ropy etc.

Flavour
acetaldehyde, acid, bitter etc.
Which faults may appear in yoghurt ?

Low viscosity

Whey separation

Grains
Too acid

Yeast/Moulds
 Yoghurt coagulum from:
Unheated skim milk Heated skim milk

Source: M Kalb, P Allan-Wojtas, B Phipps-

Todd, Food Research Inst., Canada
PREGUNTAS
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