Transcript FOOD COMMODITIES

Food Commodities- Yoghurt
Yoghurt is made from milk , it belongs to a group of
products called fermented milks.
• The specially prepared starter for traditional yoghurt is
called a culture, these are harmless bacteria that break
down the protein in the milk.
• Bacteria ferment the natural sugars (lactose) and turn it
into lactic acid. This gives yogurt it’s tangy flavour and
also causes the milk to coagulate and thicken.
Functional properties
• Yoghurt is grouped into stirred or set according to how
thick it is.
• Can be plain (natural) or with added fruit, honey, sugar
• Sold as yogurt drinks and is in many food products.
• The thickness of yoghurt makes it ideal for holding other
ingredients together as in dips & cheesecakes
• Good accompaniments instead of cream or milk, i.e. on
cereals, with desserts.
Nutritional Value
PROTEIN: good source of HBV protein.
FAT: depends on type of milk used.
CARBOHYDRATE: lactose, sucrose and fructose
in flavoured yogurts.
VITAMINS: Vitamin A and D and some Vit B
group. Depends on animal and time of year.
MINERALS: some calcium and trace elements.
WATER: good source.
TYPES OF YOGURT
Type of Yogurt
Description
Set Yogurt
Semi-solid, set in pot it’s sold in.
natural or flavoured
Stirred yogurt
Can be poured. Natural or flavoured
Natural (plain) yogurt
Smooth, creamy texture with tangy
flavour.
Greek (strained) yogurt
Made from cow’s or ewe’s milk. High
fat content and mild flavour.
Live yogurt
Bacteria are still living.
BUYING YOGURT
Buy inside use-by-date. Make sure lid is not ‘blown’ or
yeast may be inside damaged pot, reproducing and
giving off gas, which causes the pot lid to bulge.
STORING YOGURT
Most yoghurt contain live bacteria so it must be
stored chilled at a temperature of about 5oC, this
gives the yoghurt a shelf life of about 14 days,
chilling slows the activity of the starter culture &
prevents the yoghurt becoming to acidic