Natural Food Enhancers In Yoghurt

As one of the enzyme manufacturing companies, Jiangsu YimingBiological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It boasts three modernized factories covering a total area of 175,000 m2 in Jiangsu province. It also has an R&D base with a team of more than 30 professional researchers.

The reason why milk fermented into yogurt is inseparable from yoghurt enzymes lactic acid bacteria. There are many kinds of them, the common ones are Lactobacillus, Streptococcus lactis, Bifidobacterium and so on. Under anaerobic conditions, the original natural yogurt enzymeslactic acid bacteria in the milk or artificially added lactic acid bacteria can decompose the lactose in the milk to produce a large amount of lactic acid, which causes the pH of the milk to drop and the milk becomes sour. The acidic conditions can make the milk cheese protein agglomerate and precipitate, so that the milk begins to thicken and become sour and thick yogurt.

Preparation of Yoghurt Products

Ingredients

pasteurized milk 100kg

gelatin 0.55kg

sugar 9kg

transglutaminase (TG 100U) 0.04kg

Are Enzymes Used in Making Yogurt?

Yogurt requires fermentation, and fermentation requires the participation of microorganisms, that is yoghurt enzymes. Because there are a lot of bacteria in the environment, we must sterilize the raw milk and fermentation equipment before fermentation. In fact, making yogurt is not as simple as we thought, it is recommended to practice more according to the production methods recommended by nutritionists or professionals. At the same time, in the production process, it is necessary to sterilize thoroughly, ensure utensils and personal hygiene, so that safe and delicious yogurt can be made.

Advantages of Using Enzymes in Yogurt Production

Reduce syneresis

Enhance the gel strength

Improve the viscosity and consistency

Reduce or replace the usage of emulsifiers or stabilizers

Cut cost by reducing proteins and other additives

Yogurt Production Process

Step 1: preparation: 85% pasteurization

Step 2: add TG and keep at 50°C for 30mins

Step 3: add 9% sugar and 15% milk pre-dissolved gelatin

Step 4: homogenization: 95% pasteurization

Step 5: cool to 40°C, then start fermentation

Step 6: end of fermentation (pH=4.30)

Step 7: after-ripening (store at 4°C for 12hrs)

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TG-DR Transglutaminase for Dairy

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