![]() ![]() After that, the mix is cooled at a temperature of 0 to 4 ☌ (32 to 39 ☏). The mix remains at this temperature until it sets and is ready for cooling. At 32 ☌ (90 ☏), the yogurt culture is added. Milk products and stabilizing agent(s) are combined and homogenized. Major companies often use assembly lines specifically dedicated to frozen yogurt production. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change. ![]() Gelatin and/or vegetable additives ( guar gum, carrageenan) stabilize the yogurt, reducing crystallization and increasing the temperature at which it will melt. Sugar (beet or cane) provides 15–17% of the yogurt ingredients in addition to adding sweetness, it increases the volume of solid ingredients, improving body and texture. Milk solids account for 8–14% of the yogurt volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting. Milk fat comprises about 0.55–6% of the yogurt added in quantities inversely proportional to the amount of milk solids, it lends richness to the yogurt. Frozen yogurt consists of milk solids, some kind of sweetener, milk fat, yogurt culture (commonly Lactobacillus bulgaricus and Streptococcus thermophilus), plus flavorings and sometimes coloring (natural or artificial).
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