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Natural Food Enhancers In Yoghurt Products

  • Natural Food Enhancers In Yoghurt Products
  • Natural Food Enhancers In Yoghurt Products

Preparation of Yoghurt Products

Ingredients

  • pasteurized milk 100kg

  • gelatin 0.55kg

  • sugar 9kg

  • transglutaminase (TG 100U) 0.04kg

Production Process of Yoghurt Products

  • Step 1: preparation: 85% pasteurization

  • Step 2: add TG and keep at 50°C for 30mins

  • Step 3: add 9% sugar and 15% milk pre-dissolved gelatin

  • Step 4: homogenization: 95% pasteurization

  • Step 5: cool to 40°C, then start fermentation

  • Step 6: end of fermentation (pH=4.30)

  • Step 7: after-ripening (store at 4°C for 12hrs)

Advantages of Using Transglutaminase In Yoghurt Products

  • Reduce syneresis

  • Enhance the gel strength

  • Improve the viscosity and consistency

  • Reduce or replace the usage of emulsifiers or stabilizers

  • Cut cost by reducing proteins and other additives

Thank you for your attention Yiming Biotech

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