Set style yoghurt

Yoghurt is mainly of two types i.e. set yoghurt and stirred yoghurt. Set yoghurt (which includes fruit-on-the bottom) is formed in retail pots as lactic acid bacteria ferment lactose into lactic acid giving a continuous gel structure in the consumer container. Yoghurt properties can be enhanced by the addition or treatment with various additives.

In processing, set style yoghurt is incubated and cooled in the final package and is characterized by a firm jelly like texture. Set-style yoghurt is fermented in a retail container, filled after milk inoculation and is incubated in an incubation room at a suitable temperature normally40-43°C for approximately 2:30 to 4 hrs. Yoghurts are directly transferred to a cold store or blast chilled in cooling tunnels.

Fruit and flavors are added at different steps depending on the type of yoghurt. For set style yoghurt the fruit is added in the bottom of the cup and then the inoculated yoghurt is poured on top and the yoghurt is fermented in the cup.

Set-style yoghurt should have smooth consistency without cracks or holes, custard like, semi solid consistency without any surface whey.

Set style yoghurt