The CFR 131.200 defined yoghurt is the food produced by culturing one or more optional dairy ingredients with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.
Optional dairy ingredients are described as cream, milk, partially skimmed milk, or skim milk, used alone or in combination.
The general goal of yoghurt production is to create a semisolid long shelf-life food from perishable, fluid milk. Development and retention of the appropriate texture is critical to good yoghurt quality.
Yoghurt mix preparation, fermentation conditions, and post-fermentation handling all have a great impact on product texture.
The most widely used classification, refers to the gel structure as set, stirred or fluid. The firm yoghurt should have consistency firm enough to be spooned and its texture should be thin and smooth with no lumps or granulates and without cracks.
What is yoghurt?
