Addition of fruit, colorants, and flavorings are also common in fermented semisolid dairy products and are typically added after fermentation. Typically, heat-treated purees that range from 30 to 50° Brix are used. Because fruit is commonly added after the dairy product is heat-treated, the microbiological quality is critical to the safety and shelf life of the product. In set yogurts, a layer of gelled or pureed fruit is placed into the container prior to addition of cultured milk (14).
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