Manufacturing Yogurt and Fermented Milks

List of contributors xi  Preface to the second edition xiii  Preface to the first edition xv   PART I BASIC BACKGROUND 1    1 History and consumption trends 3   Ramesh C. Chandan   1.1 Overview of the world dairy industry 3  1.2 Milk production in the USA 3  1.3 Production of dairy foods in the USA 4  1.4 Fermented/cultured dairy products 7  1.5 Occurrence and consumption of fermented milks in various regions 8  1.6 Major commercial fermented milks 11  1.7 Scandinavian fermented milks 15  1.8 Russian and Eastern European fermented milks 16  1.9 Middle Eastern fermented milks 16  1.10 South Asian fermented milks 17   2 Milk composition, physical and processing characteristics 21   Guillaume Brisson and Harjinder Singh   2.1 Introduction 21  2.2 Milk composition 21  2.3 Milk components and processing characteristics 23  2.4 Physicochemical properties of milk 37   3 Regulatory requirements for milk production, transportation and processing 49   Cary P. Frye   3.1 Introduction 49  3.2 From farm to factory 49  3.3 History of milk safety 50  3.4 United States Public Health Grade "A" Milk Safety Program 50  3.5 Inspection of milk safety 51  3.6 Farm requirements 52  3.7 Milk transportation 53  3.8 Processing plant 54  3.9 Hazard Analysis and Critical Control Point System 58  3.10 Standards and regulations 60  3.11 Milk pricing--US Federal Milk Marketing Orders 65   4 Regulations for product standards and labeling 71   Cary P. Frye   4.1 US Code of Federal Regulations 71  4.2 US product standards of identity 71  4.3 Fermented milk and milk products 72  4.4 Stayed provisions 77  4.5 Frozen yogurt 79  4.6 Food additives and packaging 79  4.7 Labeling 80  4.8 Codex Standards and definitions for fermented-milk products 89   5 Principles of dairy processing 95   Arun Kilara   5.1 Introduction 95  5.2 From farm to factory 95  5.3 Storage of raw milk 96  5.4 Overview of processing equipment in a dairy plant 99  5.5 Centrifugal operations 105  5.6 Thermal-processing systems 107  5.7 Homogenization 110  5.8 Membrane technology 111  5.9 Conclusion 113   6 Starter cultures for yogurt and fermented milks 115   Ebenezer R. Vedamuthu   6.1 Introduction 115  6.2 Starter functions 118  6.3 Factors affecting starter performance 120  6.4 Microorganisms used in starters for cultured dairy products 127  6.5 Genus Lactococcus 130  6.6 Comments on Cit + Lactococcus lactis ssp. lactis 136  6.7 Genus Leuconostoc 136  6.8 Genus Streptococcus 138  6.9 Genus Lactobacillus 140  6.10 Genus Bifidobacterium 142  6.11 Starter-culture production 142  6.12 Miscellaneous starters 146  6.13 Literature 146   7 Fermented dairy packaging materials 149   Aaron L. Brody   7.1 Introduction 149  7.2 Fundamentals of packaging 150  7.3 Packaging materials 151  7.4 Interactions between product and packaging 160  7.5 The package in product distribution 162  7.6 Graphic design and assessment 163  7.7 Economics of packaging 164  7.8 Regulation 165  7.9 Packaging and the environment 166  7.10 Packaging for yogurt and fermented dairy products 168  7.11 Future trends 174   8 Milk and milk-based ingredients 177   Isabelle Sodini and Phillip S. Tong   8.1 Introduction 177  8.2 Composition and specifications 177  8.3 Performances in yogurt formulation 178  8.4 Conclusion 189   PART II MANUFACTURE OF YOGURT 193    9 Yogurt: fruit preparations and fl avoring materials 195   Kevin O'Rell and Ramesh C. Chandan   9.1 Introduction 195  9.2 Fruit as a raw material for yogurt preparations 196  9.3 Processing of fruit for use in yogurt fruit preparations 197  9.4 Formulation of fruit preparations 200  9.5 Processing yogurt fruit preparations 209  9.6 Packaging of fruit preparations 213  9.7 Acknowledgment 215   10 Ingredients for yogurt manufacture 217   Ramesh C. Chandan and Kevin O'Rell   10.1 Introduction 217  10.2 Dairy ingredients and their origin 217  10.3 Sweeteners 224  10.4 Stabilizers 233   11 Principles of yogurt processing 239   Ramesh C. Chandan and Kevin O'Rell   11.1 Introduction 239  11.2 Mix preparation 239  11.3 Heat treatment 239  11.4 Homogenization 241  11.5 Yogurt starter 242  11.6 Changes in milk constituents during yogurt production 256   12 Manufacture of various types of yogurt 263   Kevin O'Rell and Ramesh C. Chandan   12.1 Introduction 263  12.2 General manufacturing procedures applicable to all categories 263  12.3 Yogurt types, styles, subcategories and definitions 268  12.4 Market statistics on the yogurt trade 269  12.5 Manufacturing process for major yogurt categories 272  12.6 General manufacturing procedures for major types of yogurt 278  12.7 Post-culturing heat treatment 294   13 Greek-style yogurt and related products 297   Arun Kilara and Ramesh C. Chandan   13.1 Introduction 297  13.2 Greek-style yogurt 299  13.3 Chakka and shrikhand 305  13.4 Quarg and fromage frais 309  13.5 Mishti doi/dahi 315   14 Plant cleaning and sanitization 319   Dennis Bogart   14.1 Introduction 319  14.2 Cleaning 320  14.3 Sanitization 326  14.4 Phage control 328  14.5 A final thought 330   15 Yogurt plant: quality assurance 331   Kevin O'Rell and Ramesh C. Chandan   15.1 Introduction 331  15.2 Regulatory obligations 331  15.3 Quality-control programs 341  15.4 National Yogurt Association criteria for live- and active-culture yogurts 346  15.5 Specification program 348   16 Sensory analysis of yogurt 353   Yonca Karagul-Yuceer and MaryAnne Drake   16.1 Introduction 353  16.2 Sensory-analysis techniques 353  16.3 Sensory analysis of yogurt 359  16.4 Conclusions 364   PART III MANUFACTURE OF FERMENTED MILKS 369    17 Cultured buttermilk 371   Charles H. White   17.1 Introduction 371  17.2 Milk supply 373  17.3 Processing of milk 374  17.4 Buttermilk starter culture 374  17.5 Breaking, cooling, bottling and distribution 376   18 Cultured/sour cream 381   Bill Born   18.1 Early history 381  18.2 Present standards 383  18.3 Sour-cream products 388   19 Other fermented and culture-containing milks 393   Ebenezer R. Vedamuthu   19.1 Introduction 393  19.2 Dahi 395  19.3 Kefir 399  19.4 Koumiss 402  19.5 Acidophilus milk and sweet acidophilus milk 403  19.6 Probiotic milks 406  19.7 Bulgarian milk 407  19.8 Skyr 407  19.9 Viili 408  19.10 Kurut 409   PART IV HEALTH BENEFITS 411    20 Functional foods and disease prevention 413   Ramesh C. Chandan and Nagendra P. Shah   20.1 Introduction 413  20.2 Functional foods 414  20.3 Bioactive dairy ingredients 415  20.4 Milk fat 421  20.5 Probiotics 422  20.6 Fortification 429  20.7 Physiologically active ingredients 429   21 Health benefits of yogurt and fermented milks 433   Nagendra P. Shah   21.1 Introduction 433  21.2 Yogurt and other fermented milks 435  21.3 Health benefits of fermented milks 438   22 Probiotics and fermented milks 451   Nagendra P. Shah   22.1 Introduction 451  22.2 Taxonomy of lactic-acid bacteria 451  22.3 Probiotic bacteria 452  22.4 Selection criteria for probiotics 453  22.5 Health benefits of Lactobacillus acidophilus and bifidobacteria 459  22.6 Conclusion 465  References and further reading 466  Index 469