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yoghurt & Paneer (1).pptx
1.
2. Yogurt
• A form of fermented milk produced in most countries
where fresh milk is drunk.
• Yogurt is produced by the controlled fermentation
of milk by two species of bacteria Lactobacillus
bulgaricus and Lactotococcus thermophilus (also
known as Streptococcus thermophilus – reduce
pH 5.5)
• Lactose fermenting yeast can also be used.
• Fermentation of lactose in milk produces
lactic acid.
• Lactic acid acts on milk proteins giving yogurt its
texture and characteristics.
3. INGREDIENTS OF
YOGURT
• Main ingredient in yogurt is milk.
• Type of milk used depends on type of yogurt.
• Whole milk for full fat yogurt.
• Low fat milk for low fat yogurt.
• Skimmed milk for non fat yogurt.
• Sweeteners, flavors and fruit preparations are used in yogurt
to provide variety to the consumer.
• The two bacteria have a mutually stimulating effect on one
another.
• Proteolytic enzymes from L. bulgaricus break down milk
proteins into peptides.
4. Yogurt
• These peptides stimulate
the growth of L.
thermophilus which in
turn produces formic acid
and carbon dioxide
• These are growth
stimulants for the L.
bulgaricus.
5. Yogurt
• At the end of the
incubation pH may fall to
as low as 4.2 – 4.4
• The lactic acid coagulates
the remaining milk
proteins, causing the
yoghurt to thicken.
6. Yogurt
• Acetaldehyde, a metabolic by
product of both species, gives
raw yoghurt its characteristic
flavour.
7. Yogurt
• Incubation takes 12 hours
at 32o C to reach the set
point of natural yoghurt
• Sugar, colour and fruit
pulp is often added to
increase popularity of
product.
8. Yogurt
• Some yoghurts may
receive additional heat
treatment to kill off any
living bacteria before or
after packaging for the
consumer
19. STEPS IN YOGURT
PREPARATION
Adjust Milk
Composition
Pasteurize
Milk
Homogenize
Cool Milk
Inoculate
with Starter
Culture
Hold
Cool Add Flavor
or Fruits
Packaging
20. Adjust Milk Composition
T
o achieve desired fats and solid
content.
Ingredients such as stabilizers are
added at this time.
Stabilizers include gums, starch, pectins
and gelatins etc.
21. Pasteurize Milk
At 85°C for 30 minutes or 95°C for 10
minutes.
A high heat treatment is used to
denature the whey (serum) proteins.
The high heat treatment reduces the
number of spoilage organisms in the
milk and provide a better environment
for the starter cultures to grow.
22. Homogenize
The blend is
homogenized (2000
to 2500 psi –
force/square inch
area) to mix all
ingredients and
improve yogurt
consistency.
23. Cool Milk
Homogenization is followed by cooling
milk.
Milk is cooled to 42°C.
Cooling is required in order to provide
ideal growth temperature for starter
culture.
24. Inoculate With Starter
Culture
Starter culture is important for initiation
fermentation process.
Starter culture is added into the cooled
milk.
Microbes in the culture converts Lactose
into Lactic acid.
25. Hold
The milk is held at 42°C until its pH
reaches 4.5.
This temperature is suitable for starter
culture.
This process can take several hours.
26. Cool
The yogurt is cooled to 7°C.
Cooling is necessary to stop fermentation
process.
27. Add Fruits and Flavors
Fruits and flavors can
be added depending
on the type of yogurt.
Fruits can be added
in the bottom of the
cup and inoculated
yogurt is poured on
the top and
fermented.
Fruit may also be
blended and
fermented along with
yogurt before
packing.
28. Packaging
Final step in
industrial
preparation
of yogurt.
Yogurt is pumped
into the desired
packaging material
from the
fermentation vat.
The packaging
material is sealed.
31. Product description
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized
milk with the permitted acids at specified temperature.
The resultant coagulum is filtered and pressed to get the sliceable curd mass. Paneer
has a firm, close, cohesive and spongy body and smooth texture.
Mainly Buffalo milk is preferred.
Cow milk yields an inferior product in terms of body and texture. It is criticized to be
too soft, weak and fragile and unsuitable for frying and cooking.
Buffalo milk contains considerably higher level of casein and minerals particularly
calcium and phosphorous, which tends to produce hard and rubbery body while cow milk
produces soft and mellow characteristics.
32.
33. Method of Manufacture
Traditional method of manufacture
Milk is boiled in a bigger iron vessel and a small portion of this is transferred to a
smaller vessel. The coagulant (usually sour whey) is added to hot milk and stirred with a
ladle till coagulation is completed.
The contents of the vessel are emptied over a piece of coarse cloth to drain off whey.
The whole process is repeated till all the milk is coagulated.
The curd is collected after draining the whey and pressed to remove more whey.
Finally, product is then dipped in chilled water.
34. Industrial method for paneer making:
Buffalo milk is standardized to 4.5% fat and 8.5% SNF.
Milk is heated to 90°C without in a jacketed vat and cooled
down to 70°C.
Coagulation is done at about 70°C by slowly adding 1% citric
acid solution (70°C) with constant stirring till a clean whey is
separated at (pH 5.30 to 5.35) and coagulum is allowed to settle
for 5 min and drained off the whey.
The curd so obtained is filled into hoops lined with muslin or
cheese cloth. Pressure is applied on top of the hoop at a rate of
0.5 to 1kg/cm2.
35. The pressed blocks of paneer are removed from the
hoops and immersed in pasteurized chilled water for 2-3
hr. The chilled paneer is then removed from water to
drain out.
Finally paneer blocks are wrapped in parchment paper /
polyethylene bags and placed in cold room at about 5 to
10°C.
