Cevap: Geleneksel ve modern yöntemle yoğurt yapımı
TRADITIONAL PRODUCTION YOGURT
Traditional production of yogurt, milk is boiled, cooled in an uncontrolled manner, mayalanır yogurt a day earlier. Over wrapped wrap and incubated in an uncontrolled way and allow to cool. Due to chance, everything remains the standard traditional production of yogurt and it is not possible to obtain high-quality yogurt.
- MODERN MEANS MAKING YOGURT
Clarification: clarification, foreign substances that can be found in the milk, the debris can be seen, the body's cells and white blood cells, or to separate the Clarifier is a process with the standard milk separators. Clarification by separation of the normal process is done in conjunction with the standardization of fat.
Standardization of Oil: Oil Reasons of standardization are as follows:
1) the milk used to make butter by taking excess oil. Therefore, the higher price of butter that is economical for the business.
2) meet the needs of the consumer.
3) According to the communiqué of fermented milk products, make the appropriate product.
4) to obtain a standard product.
Standardization of fat made in two ways;
- Adjusting the rate of milk fat in a separate tank
- As a direct adjustment of the rate of milk fat after Seperasyondan
In a separate tank, the milk fat content is adjusted as follows: skimmed milk, regular milk, join, participate in regular milk, skim milk, nonfat milk, cream to participate. In addition, a portion of normal milk and skim milk, regular milk after separation, and can also be attending.
Example: 4% to 3% of fatty oil in 5000 liters of milk-fat skimmed milk, 0.05% how to set up should be added?
4:00 2.95 2.95 l 1lt
5000 L -------- x
3
x: 1694.915 l nonfat milk
0.05 1.00
Increasing the dry matter:
Yogurt, milk used for processing the product's structure and consistency and standardization of dry matter is important in terms of flavor. Increase in protein content of milk and yogurt in particular, thus improving the structure of a viscous product is obtained. Yogurt, processed milk, dry matter can be increased by various methods.
1.Sütü boil for a long time: for a long time to boil the milk, the milk increases the total dry substance. But many physicochemical changes in milk is not a method recommended for that reason.
- Milk powder to add: 3-4% milk powder in order to increase the dry matter of milk available. In the case of milk powder product consists of high percentage of dust-like taste. Yogurt, milk, milk powder eriyebilme feature should be good to participate. The temperature of the milk at the time of the addition of milk powder at 40 º C must not exceed. After joining a sufficient amount of milk powder milk powder at this temperature for complete melting of the mixing process should be applied. Provided, the product consists of melting in the mouth Grittness felt good.
3.Evaporasyon: yogurt, processed milk is widely used in increasing the dry matter is one of the best methods. Generally, the addition of milk powder is used as an alternative. Small and medium-sized enterprises can not be applied due to economic reasons alone. In this method, using low pressure and low temperature water uçurulmaktadır milk.
- Cheese Juice Powder Supplement: This method is important for the evaluation of a certain amount of whey. However, should not be done with all the dry matter increase of whey powder. Attended by more than 1-2% when the quality of the product decreases.
Homogenization
Homogenization, the surface layer of cream to prevent milk fat globules in a very small size based on the fragmentation, a process that is applied with heat and pressure. The homogenization process, the original purpose, long-term preservation of the products is to prevent the formation of a layer of whipped cream. In this process the structure of yogurt (curd firmness) and convalescent serum separation decreases.
Yogurt, processed milk, approximately 50-70 ° C, 100-200 kg/cm2 200 kg/cm2 at 60 ° C, especially in being homogenized.
Pasteurization
To improve clot firmness of yogurt, yogurt, milk, pasteurization is higher than the norm. 80-85 ° C for 20-30 minutes or 90-95 ° C for 5-10 minutes.
The purpose of pasteurization, to destroy all disease-causing microorganisms, yoghurt disrupts the other is to destroy the vast majority of microorganisms. Pasteurization, to improve the consistency of yogurt and yogurt easier to digest, such as the quality of yogurt has a beneficial effect.
Fermentation (Inoculate)
Cooled to 40-45 ° C. After pasteurization of milk. To be added to milk to be processed into yoghurt starter culture inoculation, the amount of inoculum is also participating in the amount of starter cultures. The amount of inoculum used in yogurt maximum of 5% or more, the optimum 2%, while the minimum is between 0.5 to 1%.
The amount of inoculum used in the production of yogurt depends on the following factors:
- Incubation temperature and duration,
- Culture capable of acid production,
- Cooling rate,
- The quality of milk (the presence of inhibitory substances).
Incubation
After the fermentation process at the appropriate temperature for the milk to be processed into yoghurt mayalandıktan called delays in the incubation. 40-45 ° C and the optimum time is 2-3 hours. Factors affecting the duration of incubation:
- The amount of inoculum
- Cultural activity
- The incubation temperature
- Cooling facilities
İnkibasyona clot acidity, or pH 4.6 to 4.7 35-38-40 SH'ya should reach the final. Cool the acidity of the yogurt reaches the desired acidity. Cooling, should be neither too slow nor too fast. The cooling process is done in stages.
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