Materials are always the first step that needs to be carefully prepared. Because this is the soul, the core elements that make a yogurt product. WANA Beverage, a beverage manufacturing company, always pays close attention to this stage. Because raw materials directly affect the sensory properties of color, morphology, structure, smell, … to express the characteristics of the product. The following article will answer in detail.

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Raw milk

If you have learned about the yogurt production process, you probably know that the selection of ingredients is extremely important. Therefore, the selection of raw milk also needs to meet many criteria so that the coagulation mechanism is not negatively affected.

Raw milk needs to have a low bacterial density, ensure safety and hygiene, contain few antibiotics (streptomycin, penicillin, …), bacteriophages. The new coagulation structure will not be affected. Not only that, this material must not contain fermentation inhibitors such as disinfectants and detergents so that the production stage does not face any obstacles.

Stabilizer

Beverage manufacturing company like WANA always pay attention to the amount of stabilizers present in the ingredients. Stabilizers commonly used are gelatin, starch, pectin, cartagena to convert molecules from coil to helix structure, increase cohesion, and smooth surface. Specifically:

Starch and gelatin

These are two indispensable ingredients in the yogurt production process. Starch participates in the process of improving product properties, helping to prevent water separation, thickening texture and creating stability in product structure.

Meanwhile, gelatin also plays the same role but is easier to use, is usually tasteless, odorless, has a clear yellow color, binds with water and gives a plastic structure to the product. However, if too much gelatin is added, the yogurt will harden like a jelly, losing its original structure.

Pectin and Carrageenan

Pectin has an extremely good gelling ability for the product, which is thanks to the composition of the hydroxyl group, which creates high hydration. Meanwhile, the hydroxyl group molecules are negatively charged, so they do not bond with each other, causing vasodilation and adding viscosity to the solution.

So, if you want to create a thicker yogurt product, the yogurt maker can reduce the electrical charge and hydration in the pectin. In addition, Carrageenan is used as a thickener, gelling, thickener and stabilizer of yogurt.

When combined with this ingredient, the yogurt mixture will be added with a little sugar or salt to activate the thickening ability of carrageenan. It is also an effective geltain substitute, especially with vegan or royal jelly-flavored yogurt foods.

Fermentation also affects yogurt texture

Heat up

During yogurt fermentation, the heating step plays a very important role in stimulating whey protein denaturation. At the same time, this step also prevents serum escape from the gel structure during protein storage and preservation.

Assimilation

Yogurt processing companies will perform homogenization to limit phase separation occurring during fermentation. Reduce the size of fat spheres and distribute evenly, creating a stable and homogeneous body. This stage helps the finished yogurt to have a thicker, smoother texture, increasing aesthetics as well as delicious taste.

Pasteurization

In order to limit the effect of serum separation in the product, increase the structure of the gel. The pasteurization step should be carried out according to the standards and carefully monitored during the production process. Yogurt processing companies will kill microorganisms by heat treatment. Since then, casein has a better ability to hold water, creating a smooth milk surface.

Moreover, many units add Cacl to the formula to help significantly improve the coagulation ability, and support the yogurt structure to be firmer and more stable. At the same time, the phenomenon of water separation is almost completely overcome.

After fermentation, the sugar in the milk is converted into lactic acid and helps the milk turn into a thicker consistency. At this time, the beverage manufacturing company can add other flavors such as colorants, jams, and fruit powders to make the finished product have a diverse and attractive taste.

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Through the above information, you must have a better understanding of how the ingredients determine the yogurt texture during processing. From there, we have a suitable production plan, ensuring that the yogurt is smooth, meeting the needs of taste and aesthetics. WANA Beverage, a leading beverage manufacturing company, is always ready to help provide your business with delicious, smooth products, with a standardized process and rich in unique flavors.

ASIA FOOD AND BEVERAGE COMPANY LIMITED (ASIA FOOD AND BEVERAGE CO.,LTD)

• Hotline : (+84) 93 575 0088
• Phone : (+84) 93 575 0088
• Email : inquiry@asiafnb.com
• Add : 10/9 Vo Thi Sau Street, Tay A Town, Dong Hoa Ward, Di An District, Binh Duong Province.
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