Yoghurt
is produced by the controlled fermentation of milk by two species of
bacteria (Lactobacillus sp. and Streptococcus sp.). The lactose)
is fermented to lactic acid causing the characteristic curd to form.
The procedure is as follows: Pasteurise the milk at 80-85C for 15-20
minutes. Then cool the milk to 40-45C as quickly as possible and add
a starter culture of the yoghurt bacteria. Keep the milk at this temperature
for 3-4 hours while the fermentation takes place.
Yogurt can be used to thicken sauces much like heavy cream, but you
will need to add some starch to keep it from curdling.
Flavored yogurt generally has fruit or flavoring added, along with plenty
of sugar. The sugar is added not only for sweetness but to aid in preserving
the fruit.
ViscoStar® 4221 is a yoghurt stabilizer
adding a thicker, creamier texture. Typical dosages is 1-2%. Used in
combination with pectin as a stabilizer for better body and holding
power minimizing wheying off of the yoghurt.
ViscoStar®
4141 is an alternative choice.
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