Fermented milk products have delicate flavor and aroma and require milk of good microbiological quality. A variety of yogurt mix can be formulated and standardized from whole milk, partially skimmed milk, condensed skim, nonfat dry milk, whey compositions, and cream. These mixes should be formulated to comply with regulations and meet consumer expectations. Clarified, fat-adjusted milk at 50°C should be blended with appropriate dry ingredients using a powder funnel. It should be allowed to circulate for a few minutes. The solids content of separated milk or whole milk can also be raised to 12% and 15%, respectively, by evaporation. The increased solids content prevents whey separation and improves the texture.
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