An Overview of Yogurt Production and Composition
2017; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-805134-4.00002-x
Autores Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoThis chapter describes various ingredients and their composition for use in the production of yogurt. The quality of milk required for yogurt manufacture is briefly discussed. Various steps required for formulation and processing of popular styles of yogurt are described. A brief description of various styles of yogurt includes plain, stirred/blended, light, custard, cup-incubated sundae, parfait, vanilla flavored, yogurt drinks/smoothies, yogurt whips/mousses, frozen yogurt, organic, and natural. Fruit preparations used for flavoring yogurt styles are briefly discussed. Greek/strained yogurt is described in some detail. The nutrient profiles of regular yogurt and Greek-style yogurt products are also compared.
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