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Beneficial properties of yoghurt – how to improve its quality through Innovation Technology

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BENEFICIAL PROPERTIES OF YOGHURT HOW TO IMPROVE ITS QUALITY THROUGH INNOVATION TECHNOLOGY Presenter: Marta Rutynowska-Eising Area Sales Director Africa Zentis ... – PowerPoint PPT presentation

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Title: Beneficial properties of yoghurt – how to improve its quality through Innovation Technology


1
Beneficial properties of yoghurt how to
improve its quality through Innovation Technology
  • Presenter Marta Rutynowska-Eising
  • Area Sales Director Africa Zentis Polska
  • Nairobi, April 2012

2
List of contents
  • Intro
  • Added value - flavoured and fruit yoghurt
  • Rheology of yoghurt gel structure
  • Faults of processing non-repairable loss of
    viscosity
  • Automatic dosing and mixing system use and
    benefits

3
Intro
  • Yoghurt is a cultured milk product made through
    the action of micro-organisms.
  • It has been traditionally produced and consumed
    in the Balkans and the Middle East.
  • Milk sugar (lactose) in yoghurt is mostly
    converted into lactic acid which gives yogurt a
    pleasant acidic flavour.

4
Intro
  • Yoghurt has interesting structure high water
    content and yet solid.
  • Crucial aspects of the quality and overall
    sensory consumer acceptance of yoghurt lack of
    visual whey separation and perceived viscosity.

5
2. Yoghurt benefits
  • Easy digestible product barrier against harmful
    proteolytic bacteria in intestinal flora
  • Prevents yeast infections
  • More digestible than milk protein in yoghurt
    are hydrolyzed suitable for mild lactose
    intolerance.
  • Only 1 claims on allergies from yoghurt
    consumption
  • Live lactic acid bacteria give yoghurt a long
    shelf life (3x longer than fresh milk).

6
Yoghurt benefits
  • Regenerate the intestines after intake of
    antibiotics
  • Healing oral and skin infections
  • Soothing chronic constipation
  • Acidification of intestine to stop pathogens
    action
  • Strengthening immune system and relieving ulcers

7
Targets Opportunities
  • Exploited areas
  • Digestion / transit (probiotics/prebiotics/fibre)
  • Immune system (probiotics)
  • Cholesterol (phytosterols)

8
Targets Opportunities
  • Working areas (no/low activity)
  • Obesity / weight control
  • Heart / circulation
  • Anti aging - best agers 55 (e.g.
    osteoporosis)
  • Mental health for children seniors
  • Tooth hygiene
  • Beauty

9
3. Rheology of yoghurt gel structure
  • In practice Rheology stands for viscosity
    measurements, characterisation of flow behaviour
    and determination of material structure(Greek
    rheos to flow)
  • Theologically rheology consistency is described
    by two components,
  • the viscosity (thickness)
  • the elasticity (stickiness structure)
  • Basic knowledge of these subjects is essential in
    process design and product quality evaluation

10
Rheology (contd)
  • Lactic acid produced by bacteria such as
    Lactobacillus bulgaricus, and Streptococcus
    thermophilus increase the acidity of the milk and
    destabilizes the micelles
  • After a certain acidity is reached, yoghurt
    bacteria metabolize lactose and produce lactic
    acid and the milk starts to coagulate the
    micelles stick together
  • Milk coagulation is controlled by heating

11
Rheology (contd)
  • Heating of casein leads to the formation of short
    branched micellar chains
  • When the coagulation is complete, the milk has
    changed into a gel
  • Under an electron microscope, the gel looks like
    a sponge with small pores filled with the whey

12
Rheology (contd)
  • The unique microstructure of yoghurt means that
    all the liquid (whey) is immobilized within its
    body (whey separates easily - syneresis)
  • Too low heating temp -gt pores may develop in the
    yogurt body larger clusters of casein micelles -gt
    separation of whey. Perfect for cheese, but wrong
    for yoghurt!

13
Rheology (contd)
  • Some yoghurt manufacturers use small additions of
    various thickening agents to the milk to
    improve the retention of water in yogurt such as
  • starch gel
  • various plant gums
  • pectin
  • Another way to improve thickness of yoghurt is by
    increasing the amount of milk solids but in this
    case it changes the overall mouth feel of the
    yogurt and is not desirable.

14
Rheology (contd)
Milk solids 10
Milk solids 15
Milk solids 20
15
Rheology (contd)
  • Manual addition of extra ingredients (pulp,
    flavour) by stirring further weakens the
    viscosity

16
4. Faults of processing non-repairable loss of
viscosity
  • High-quality yoghurt with the required flavour,
    aroma, viscosity, consistency, appearance,
    freedom from whey separation
  • Choice of milk and Milk standardisation
  • Milk additives
  • Deaeration and Homogenisation process
  • Heat treatment Choice of culture
  • Culture preparation
  • Plant design
  • The mechanical treatment to which yoghurt is
    subjected during production also affects its
    quality

17
Traditional mixing
  • Recontaminations risk open air processing lines
    used
  • Viscosity, texture and a fruit size damage due to
    wrong mixing method used

18
Common problems with manual mixing system
19
5. Automatic dosing and mixing station use and
benefits
  • For the benefit of our clients, Zentis developed
    a concept of automatic/aseptic dosing and mixing
    of ingredients into white mass
  • Now widely used around the world, by both big
    and small producers

20
Dosing and mixing in Zentis system basic
21
Dosing and mixing in Zentis system extended
22
Static mixing
23
Static mixing of white mass with fruit
concentrates
24
Static mixing of white mass with fruit
concentrates
25
Static mixers main applications
  • Cooling of chocolate, creams or sweet masses
  • Heating of dough or coffee extract
  • Crystallization of caramel
  • Sterilization of vegetable or fruit concentrates
  • Mixing flavours and colours into creams, yoghurt,
    chocolate
  • Mixing fruits into yoghurt and ice cream

26
Addition of ingredients benefits of the Zentis
mixing system
27
Zentis system can be used to manufacture
  • Fruit and flavoured UHT milk
  • Fruit yoghurt
  • Fruit mala
  • Fruit ice cream
  • Fruit and flavoured quark deserts
  • Fruit and flavoured maize and rice puddings and
    deserts

28
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29
Zentis system commissioning in Kenya
30
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31
Summary
  • Yoghurt viscosity can be improved through the use
    of the right processing techniques
  • Automatic/aseptic dosing
  • Static mixing
  • Cost-saving and affordable for big and small
    dairy producers in Africa

32
Contact
  • For more info Contact
  • Marta Rutynowska-Eising
  • Area Sales Director Africa - Zentis Polska
  • Nairobi, Kenya
  • 254 720 773 154
  • Marta.rutynowska_at_gmail.com
  • www.zentis.com
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