Milk has long evolved from a staple beverage to a key ingredient in a wide variety of dairy products. Among the most popular milk-based products found in almost every household are curd, yoghurt, lassi, buttermilk (chaas), paneer, and dairy-based sweets. The need for milk processing arose due to milk’s high perishability, which limits its shelf life. Food consultants and dairy processing consultants have helped develop solutions to transform milk into products with extended shelf life—from a few days to several months—through innovative food processing techniques.
What is Yoghurt?
Yoghurt is a fermented dairy product with a thick consistency and numerous health benefits. According to the FDA Code of Federal Regulations, “yogurt is a food produced by culturing cream, milk, partially skimmed milk, or skim milk alone or in combination with a bacterial culture that contains the lactic acid–producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.”
Yoghurt is a rich source of protein and calcium, and the fermentation process enhances nutrient absorption in the body. The probiotic bacteria used—such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacteria—help balance gut microflora, supporting digestion and immune health.
Principles of Yoghurt Manufacturing
Yoghurt is made through bacterial fermentation of milk, where lactose (milk sugar) is converted to lactic acid. This process lowers the pH of milk to about 4, triggering protein coagulation and giving yoghurt its thick texture.
Key Parameters Affecting Yoghurt Quality:
- Type of starter culture
- Milk fat content
- Protein and milk solids concentration
- Addition of skimmed milk powder (preferably to cold milk) to avoid a stringy consistency
Types of Yoghurt
1. Natural Yoghurt
Plain yoghurt with no added flavors or sweeteners.
2. Flavoured Yoghurt
Enhanced with natural or artificial flavors and sweeteners.
3. Greek Yoghurt
Thick yoghurt made by straining whey from natural yoghurt.
4. Greek Style Yoghurt
Thickened using milk solids and stabilizers instead of straining.
5. Set Yoghurt
Fermented directly in the final packaging to achieve a set texture.
6. Stirred Yoghurt
Yoghurt is stirred after incubation to achieve a uniform consistency.
7. Drinking Yoghurt
A fluid version made by adding milk, fruit purees, and syrups.
8. Frozen Yoghurt
Yoghurt mixed with pasteurized ice cream mix and frozen.
9. Yoghurt Cheese (Labneh)
Yoghurt with most of the whey drained for a cheese-like consistency.
How is Yoghurt Processed?
Step 1: Milk Standardization
Milk composition is adjusted to achieve desirable protein and solid content. Skim milk powder is often added to enhance texture.
Step 2: Pasteurization
Milk is pasteurized at 90–95°C for 10 minutes to eliminate pathogens. This can be done via batch or continuous methods.
Step 3: Homogenization
Milk is homogenized to break fat globules and achieve uniformity.
Step 4: Cooling
Milk is cooled to 42±2°C, the ideal temperature for bacterial growth.
Step 5: Fermentation
Starter culture is added (1.5–2%), and milk is incubated for 4–6 hours until the pH drops to ~4.
Step 6: Flavoring and Final Additions
Flavors, fruits, or syrups are added after cooling. For set yoghurt, fruits may be placed at the bottom of cups. For stirred yoghurt, ingredients can be blended before packaging.
Health Benefits and Innovation in Yoghurt Processing
Yoghurt is under constant study for its health benefits, including:
- Boosting immunity
- Reducing infection risk
- Lowering chances of colon cancer
Food business consultants and food technology consulting firms are actively involved in developing:
- New yoghurt flavors
- Improved nutritional profiles
- Extended shelf life solutions
These innovations are key to satisfying growing consumer demand in the dairy sector.
Conclusion
Yoghurt processing is a vital segment in the dairy industry, supported by expert food manufacturing consultants, food industry consultants, and engineering consultants for food processing plants. The process requires precision in formulation, hygiene, and technology—ensuring both quality and safety for end consumers. Whether you are a dairy entrepreneur, a food processing investor, or seeking food consultancy services, yoghurt processing offers a compelling case for innovation and market potential.
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