Yogurt (from Turkish yogur , from the adjective Yoğun , “dense” or “to make dense”) is a form of milk in which the sugar has been transformed into lactic acid by bacterial fermentation. It is a thick, white, slightly acidic liquid that is highly nutritious and is therefore often served and sold mixed with fruit, chocolate or other sweetener. It is obtained from the coagulation of milk by the action of two microorganisms, Lactobacillus bulgaricus and Streptococcus thermophilus, and provides a better assimilation, by the organism, of certain components, mainly lactose and proteins.
Although the exact origin of yogurt remains a mystery to researchers, some events around the world give good clues as to how it may have appeared in ancient times. One theory dates back to the Neolithic period, between 5000 and 3500 BC, when shepherds began to feed on the milk of domesticated animals. Stored in clay pots, the milk was exposed to the high temperatures of the desert, fermenting and turning into a kind of yogurt. Another idea about its origins comes from Turkey, where fresh milk was stored in goatskin bags. Transported by camels, the bags in contact with the animal’s body heat favored the production of acid bacteria and transformed the milk into yogurt.
Yogurt can be classified according to the production process, consistency and texture into traditional yogurt, in which the fermentation process is carried out inside the container itself, it is not homogenized and the result is a firm, more or less consistent product; whipped yogurt, whose fermentation process is carried out in fermenters or incubators with subsequent breakage of the clot; and liquid yogurt, where the fermentation process is carried out in tanks, marketed in plastic containers such as bottles or cartons.
Yogurt can also be classified according to the presence of flavor in natural yogurt, with the absence of flavor; yogurt with fruit; and flavored yogurt, where flavorings are present.
Fruit pulp – The addition of the fruit pulp preparation takes place after fermentation, presenting a critical control point. For this reason it is essential to choose a preparation of guaranteed quality, otherwise the risks of contamination problems are very high.
Fruit pulp preparations can be added to yogurts in various forms: with fruit pieces of various sizes, without fruit pieces, with or without pips, dyed with natural or artificial colorants, flavored, with cereals or other ingredients such as fibers.
Among the natural colors that can be used in the manufacture of yogurts are Cochineal Carmine and Annatto, these colors provide the best shades for red and yellow colors.
At IMBAREX we produce these colorants among others for the whole food and dairy industry.
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