OOD Echnology: Micro-Organisms in Food Production
OOD Echnology: Micro-Organisms in Food Production
OOD Echnology: Micro-Organisms in Food Production
-Lactobacillus
- Streptococcus
These two microorganisms must be in equal
amounts and one must not out grow the other
(bitter/ too acid product made)
HOW IS YOGURT MADE?
Ingredients in yoghurt:
Milk, bacteria, fruit flavours, stabilizers and thickeners
Yogurt is homogenised then pasteurised at 90°C for
30 minutes or by HTST (high temperature, short
time) method to kill microorganisms.
It s then cooled to 44°C then inoculated with the
starter culture.
To make set yogurt – the mix is incubated at 44°C for
1 ½ hours, then poured into containers which are
warm until the yogurt has coagulated. It is then
cooled to 5°C- 8°C until consumed within 14 days.
HOW IS YOGURT MADE? CONT..
To make stirred yogurt – the incubation is at a slightly
lower temperature. The yogurt becomes thicker but
not coagulated, it is then continuously stirred to
prevent a curd from forming. Fruit and syrup are
metered into containers followed by the yogurt mix,
it is then cooled and stored.
New developments:
Frozen yogurt, long life yogurt
Salmonella
Listeria Monocytogenes
Campylobactor
Staphylococcus Aureus
Clostridium Perfingens
Clostridium Botulinum
Bacillus Cereus