Strategies for Yogurt Manufacturing

Pretreatments of Yogurt Milk
1. Milk Reception
  1. Acidity Control
  2. Mastitis Control
  3. Control of Antibiotic Residues
  4. Control of Bacteriological Quality of Milk
Standardization of Solids Nonfat (SNF) Content of Yogurt Milk Base ...........
1. Boiling
2. Addition of MP .
3. Addition of BP
4. Addition of Whey-Derived Powders
5. Addition of Caseinates
6. Vacuum Evaporation
7. Membrane Techniques
Additives
1. Fat Substitutes
2. Stabilizers
3. Sweeteners
4. Addition of Preservatives
Heat Treatment
1. Effect of Heat Treatment on Milk Protein
  1. Interactions and Gel Formation
  2. Characteristics of Yogurt
2. Effect of Heat Treatment on the Textural Properties of Yogurt
HOMOGENEZATION
Heat Treatment
1. Effect of Heat Treatment on Milk Protein Interactions and Gel Formation Characteristics of Yogurt
2. Effect of Heat Treatment on the Textural Properties of Yogurt
Fermentation
1. Microbiology of Fermentation
2. Mechanism of Gel Formation
3. Cooling
4. Addition of Fruit Preparations
5. Packaging

Resumen del Recurso

	Creado por Esperanza Mafla hace más de 9 años