Frozen yogurt resembles ice cream in its physical state. Both soft-serve and hard-frozen yogurts are popular. These are available in nonfat and lowfat varieties. These products are not very acidic. The industry standards require minimum titratable acidity of 0.30%, with a minimum contribution of 0.15% as a consequence of fermentation by yogurt bacteria (15,16). Technology for production of frozen yogurt involves limited fermentation in a single mix and arresting further acid development by rapid cooling, or a standardization of titratable acidity to a desirable level by blending plain yogurt with ice cream mix containing fruit/syrup base, stabilizers, and sugar and then freezing the mix in a conventional ice cream freezer. The mix is frozen at —6° and hardened at —■40°C. The finished product pH may vary between 5.5 and 6.0, depending on consumer acceptance. Typical composition of nonfat hard-pack frozen yogurt may contain fat 0%, milk-solidnonfat 13%, sucrose 13%, corn syrup solids 36DE 6%, maltodextrin 10DE 2%, and stabilizer 1.2% (16). For further discussion see references (5,16,17).
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