21.01.2017

Carbonated yoghurt

Global Bilgiler  /  at  22:07  /  No comments

Carbonated yoghurt can be manufactured in either a liquid or a dry form. The former type is, in effect, a carbonated, flavoured drinking yoghurt, while the dry mix gradually releases carbon dioxide (CO2) when the powder is reconstituted with water. Liquid carbonated yoghurt can be made using one of the following techniques.
(a) A soya protein whipping agent is used with stabilisers (carboxymethylcellulose and xanthan gum) in the yoghurt/milk mixture; the liquid product, on shaking, develops frothiness which is maintained during consumption (Igoe and Taylor, 1983).
(b) The processed milk base is carbonated with CO2, followed by fermentation with the starter culture (Castberg and Rystaad, 1990; see also Meyer and Mizandjian, 1991).
(c) Carbonation of a yoghurt beverage was achieved by homogenising the product (i.e. yoghurt containing sugar and type 428 yoghurt stabiliser) at 4.8 Pa and 4°C (Choi and Kosikowski, 1985; Driessen and Loones, 1992).
The dry carbonated yoghurt has been explained in detail by Schenk (1980). He has reported the following advantages when using certain carbonates:
(a) The presence of metal carbonates in the mix tends to neutralise the acid in the yoghurt, so that carbonated yoghurt is less acidic and has a pH around 7,
(b) Although different types of metal carbonates could be used, the addition of calcium carbonate rather than sodium carbonate is advantageous; the former compound tends to dissolve at a slower rate in water, and so gradually releases the CO2 into the reconstituted product, otherwise the carbonated yoghurt tends to go flat within a very short period of time, and
(c) The addition of various types of calcium compound to the dried mix improves the opacity of the carbonated yoghurt, since the calcium reacts with various acids to form insoluble salts (see also Anon., 1998). However, the beverage concentrate, details of which have been given by Kolesnikova et al. (1986), could be diluted with carbonated water to produce a fizzy beverage.

Share
Posted in: , Posted on: 21.01.2017

0 yorum:

ZIRAI DON DOLU EROZYON ÇIĞ DÜŞMESİ SU TAŞKINLARI KURAKLIK HORTUMLAR SİS KUVVETLİ RÜZGAR VE FIRTINA ORMAN YANGINLARI HEYELAN SEL BASKINI YANARDAĞ PATLAMASI DEPREMLER TSUNAMİ TRUF MANTARI KUŞ CENNETİ NEMRUT KRATER GÖLÜ COMBATING DESERTIFICATION

Copyright © 2013 Global Bilgiler. WP Theme-junkie converted by Bloggertheme9
Blogger templates. Proudly Powered by Blogger.