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)

Related Natural Food Enhancer

TG-DR Transglutaminase for Dairy

Другие товары поставщика

	Gellan Gum	What Is Gellan Gum in Food? Gellan gum origin is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. As a natur...
	High Gel Strength Curdlan	Different gel strength affects the taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating tem...
	A-amylase	Jiangsu YimingBiological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It b...
	TG-H High Activity Transglutaminase	Jiangsu Yiming Biological Technology Co., Ltd., founded in August 1998, is a high-tech enterprise integrating R&D, manufacturing and sales. It ...
	Nisin	Nisin safety is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It is soluble ...

Все товары поставщика

Похожие товары

	Nisin	Продавец: Hebei Shengxue Dacheng Pharmaceutical Co., Ltd.	Nisin, a natural antimicrobial peptide, has various applications in the food industry due to its ...
	Nisin	Продавец: Hebei Shengxue Dacheng Pharmaceutical Co., Ltd.	Nisin is considered a natural preservative because it is derived from the fermentation of bacteri...
	Nisin	Продавец: Hebei Shengxue Dacheng Pharmaceutical Co., Ltd.	Nisin is a natural antimicrobial peptide produced by certain strains of the bacterium Lactococcus...
	Nisin Quality Manufacturer	Продавец: Hebei Shengxue Dacheng Pharmaceutical Co., Ltd.	In some cases, the addition of nisin allows dairy products to be preserved without the need for e...
	Nisin	Продавец: Hebei Shengxue Dacheng Pharmaceutical Co., Ltd.	Nisin is commonly added to dairy products for its antimicrobial properties, which help control th...