Yogurt styles

The pasteurized milk is then cooled via a heat exchanger to the desired incubation temperature, usually between 40°C and 43°C. Alternatively, the milk can be cooled as for conventional processing to 2°C to 4°C, and then warmed to the higher temperature later. The incubation temperature is critical, since it will influence the activity of the culture and ultimately the properties of the finished yogurt (see below).

The route the mix takes next depends on the type or style of yogurt being made.There are two general types of yogurt.Yogurt that is mixed with flavors, fruit, or other bulky ingredients is called stirred or Swiss-style yogurt. For this type, the mix is pumped into vats and the culture is added.The mixture is then incubated such that the entire fermentation occurs in the vat.At the end of the fermentation, the mixture is gently agitated and cooled, and the flavor ingredients are introduced. The mixture is then pumped into containers.

In contrast, mix can be inoculated with culture, pumped immediately into the container, and then fermented directly in the container. If this so-called fermented-in-the-cup style yogurt is to contain fruit or other bulky flavoring (i.e., fruit-on-the-bottom or sundae-style), the fruit or flavoring material is first dispensed into the cup and the yogurt mix added on top, followed by incubation and fermentation.The consumer must do the stirring and mixing to incorporate the flavoring throughout the product.

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