Yogurt Essay

According to (Sfakianakis and Tzia 176-193); (Weerathilake et al. 2014) yogurt is defined as the product being manufactured from milk—with or without the addition of some natural derivative of milk, such as skim milk powder, whey concentrates, caseinates or cream— with a gel structure that results from the coagulation of the milk proteins, due to the lactic acid secreted by defined species of bacteria cultures.

Isaac Carasso was the owner of the first successfully commercial yogurt from Barcelona, by manufacturing yogurt with jams; his son Daniel founded Dannon (Danone in France). The first yogurt laboratory and factory were opened in France in 1932; in the United States, the first laboratory and factory were opened in 1941 (Fisberg and Machado).

This type is sometimes called Greek yoghurt or strained yoghurt.

The most common types of yogurt commercially available are set type yogurt and strained yogurt; though lately frozen yogurt and drinking yogurt have become quite popular as well. For the purpose of this assignment, stirred type of yogurt will be discussed

• Milk: a whitish nutritious fluid produced and secreted by the mammary glands of mature female mammals. According to O’Sullivan 2016 milk is defined as the fluid secreted by all mammalian species. He further stated that milk comprises of various arts such as milk fat which occurs in the form of discrete spherical globules. These globules are surrounded by a phospholipid/ protein, The microbiological quality of milk for yogurt should contain a low bacterial count, coliform count, and mold and yeast count. Standard Plate count and coliform tests should be performed on each load of milk to be used for yogurt production. according to merriam-webster.com a cultured milk is the resulting from the souring of skimmed or partially skimmed milk by the addition of a culture of lactic acid bacteria. With the addition of the word pasteurized, it establishes that heat was used on the