Yogurt

A form of fermented milk produced in

most countries where fresh milk is drunk.
Yogurt
• Yogurt is produced by the
controlled fermentation of
milk by two species of
bacteria Lactobacillus
bulgaricus and
Lactotococcus
thermophilus (also known
as Streptococcus
thermophilus)
Yogurt
• The sugar in milk (called
lactose) is fermented to
acid (lactic acid) and it is
this that causes the
characteristic curd to
form.
Yogurt
• Streptococcus
thermophilus brings the
pH of the milk down to
5.5
• Lactobacillus bulgaricus
converts lactose to lactic
acid
Yogurt
• The two bacteria have a
mutually stimulating
effect on one another.
• Proteolytic enzymes from
L. bulgaricus break down
milk proteins into
peptides.
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.
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.
Yogurt
• Acetaldehyde, a
metabolic by product of
both species, gives raw
yoghurt its characteristic
flavour.
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.
Yogurt
• Yogurt is a nutritious
dessert and its
manufacture is an ideal
way of using up Europe’s
excess milk production
Yogurt
• Some yoghurts may
receive additional heat
treatment to kill off any
living bacteria before or
after packaging for the
consumer
 Fermentation Principles
• Milk and LAB culture (Table 4.3)
– Cultured versus “directly set”
• Functions
– Lactose
– Precipitate casein (pH4.6)
– Flavor compounds
– Syneresis
• Separation of water from the coagulated milk
• Considered unfavorable; to reduce,
– Increase milk solids
– heat well above pateurization temp to denature whey proteins
– Incorporate stabilizers
– Using strains produce exopolysaccharide
• “Ropy” strain-EPS released or dis-attached
• EPS remains attached to the cells surface
 Yogurt Cultures
• S. thermophilus and Lb. delbrueckii subsp. bulgaricus
• 1:1 ratio
• Synergistic growth
– S. thermophilus growth first, use free aa and small peptides in
milk, lower pH etc, preferred environment for Lb. delbrueckii
subsp. bulgaricus
– Lb. delbrueckii subsp. bulgaricus proteolysis helps S.
thermophilus to grow
– Lb. delbrueckii subsp. bulgaricus produce more acid, S.
thermophilus will decrease
• So the cultures are grown separately, harvested and
mixed
• Lactobacillus genus and Streptococcus
thermophilus bacteria are usual starter organisms
in yogurt.
• They are considered lactic acid bacteria (LAB).
• Gram positive, non-spore forming rods or cock,
and aerotolerant anaerobes.
Introduction (cont.)
• Streptococcus
thermophilus is a
thermophile (grows at
45°C to 110°C).
– Ferments lactose to lactic
acid.
– Lactic acid chemically
alters casein, a milk
protein, and forms curd.
 Introduction (cont.)
• Lactobacillus genus
bacteria are mesophiles.
– Ferment remaining lactose
from S. thermophilus.
proteins peptides
proteins peptides

Lactobacillus thermophilus
proteins peptides

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

proteins peptides

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

proteins peptides

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

lactic acid
proteins peptides

Proteolytic enzymes

Lactobacillus bulgaricus Lactobacillus thermophilus

formic acid + CO2

lactic acid acetaldehyde

Raw milk
 Raw milk
pasteurisation

Pasteurised Milk
 Raw milk
pasteurisation

Pasteurised Milk
homogenisation
add starter cooling
incubation
Raw Yogurt
 Raw milk
pasteurisation

Pasteurised Milk
homogenisation
add starter cooling
incubation
Raw Yogurt
add fruit/flavour (heat treatment)
packaging
(heat treatment)
Processed Yogurt