inputs in Making Yoghurt
Inputs for making yoghurt involve the following: milk, bacterial culture, stabilizers, and sweeteners among other ingredients, which are the key. These components are added to the yoghurt at different stages according to the recipe. However, there are substitutes to the above ingredients, which also ensure quality of the yoghurt. Commercial yoghurt can work in the place of starter culture; superfine sugar can work in place of sweeteners, in the absence of dairy milk, coconut milk or rice can substitute or used by those who are allergic. Additionally, thermometer is essential in measuring temperature when small production is involved.
Introduction
Making yoghurt involves a variety of process, which follows one another in a continuous sequence. Before the commencement of the process, there must be inputs put in place necessary for ensuring quality of the beverage is met. Some of the inputs for making yoghurt include but not limited to sweeteners, milk, bacterial culture, stabilizers among others. However, there are alternatives to these inputs, which play the similar role in ensuring quality as discussed in the subsequent paragraphs.
Inputs in making Yoghurt and their Alternatives
The process of making yoghurt begins when milk arrives at the plant from the source where its composition is modified to a certain degree before it is used in making yoghurt. This initial stage of modification involves reducing the contents of fat and at the same time increasing the total solids in the milk. It is then pasteurized after modification to kill the living bacteria and homogenize which leads to dispersing fat molecules (Helweg, 2010).
The bacteria in the milk interact with the milk and convert it into curd during fermentation. At this stage, they also change the flavor of the milk, which gives it the characteristic of the yoghurt flavor. The flavor is majorly contributed by acetaldehyde, which is found on milk during the process. During fermentation, there are products produced and the primary product in this case is lactic acid. The level of acid is useful in determining the completion of the fermentation process, which usually takes about four to five hours. The higher level of lactic acid reveals the level of competition due to microbial actions. The supply of different yoghurt cultures gives a combination of different bacterial types, which are used in producing yoghurt containing different flavors as well as textures. For instance, different cultures produces different tastes as filmjol culture produces medium thick yoghurt with tart flavor, matsoni culture makes a thin yoghurt and piima culture making thin drinkable yoghurt (Wenham, 2005).
In the process of manufacturing yoghurt, different raw materials are added at different stages aimed at modifying certain properties. For instance, sucrose is added into the yoghurt in making it sweeter. Similarly, artificial sweeteners are used in reducing calories in the yoghurt and such sweeteners include saccharin. Additionally, cream may be added on the yoghurt aimed at increasing its texture and to make it smoother. Stabilizers such as pectin, food starch among others may be used in improving the consistency and shelf stability of the yoghurt (Bittman, 2011). The inclusion of these contents will ensure that the right product and taste of yoghurt is attained in accordance with the projected outcome. They are also used as inputs in making yoghurt because they do not affect the final flavor of yoghurt hence deemed useful. However, some may not resort to the use of stabilizers if they want to retain a more natural taste of the yoghurt. Stabilizers interfere with the natural composition of the yoghurt hence some manufactures or marketers may decide to remove it.
The ingredients or the inputs stated above leads to the manufacture of plain yoghurt, which does not have any, taste and not flavored. There are a number of ways in which plain yoghurt may be flavored to make it more enjoyable. This will entail additional inputs, which gives it a taste and adding preferences. In case one needs a vanilla taste, one drops a vanilla extract to the milk when the starter is added. The amount of vanilla added determines the level an individual’s uses and the much one prefers using. The flavoring may vary as individual chooses what he or she wants and they as they includes coffee extract, maple syrup, honey and chocolate syrup. Similarly, there are fruit flavored yoghurts involving adding fresh fruit extracts. One can also do it using a frozen fruit if fresh fruits are not an option.
Yoghurt making entails a lot of process as well as resources needed when stating the process. However, it is not always guaranteed that one may put all the required facilities or ingredients at once in ensuring the process runs smooth. There are alternatives to the above ingredients as well as facilities, which can be used at ensuring the quality of yoghurt is reached as well as making yoghurt meets the standard. In large manufacturing companies, they have machines, which regulate temperatures to the desired level, which may not be available to individuals who are making them in small portions as in the case of home use. In the absence of the machines, one can use a thermometer in checking the temperature since there is a level which the bacteria thrives hence the digital thermometer works better as alternative check to temperature.
A starter culture is another important ingredient for making yoghurt and in most cases, people use powdered culture bought from the health food stores. There are alternatives to this should one finds himself in a fixed position. One can use commercial natural yoghurts as starter culture because they play the same role. However, one has to take risk because the commercial yoghurts may not have their bacteria alive, which may not lead to fermentation (Katz, 2012). Alternatively, an individual may use the powder in the probiotic capsules to obtain the result of the starter culture.
Milk plays an important role in the making of yoghurt and its alternative is essential in minimizing the chances of failing. In most cases, cows and coconut milk is preferred when making yoghurt for home use. In the absence of the two, other forms of milk such as goats milk, sheep milk, camel and buffaloes can work when available at ones disposal. Additionally, soymilk, almond milk and rice milk with enough proteins can work as alternative to other milk supplements (Brown, 2008). Similarly, the alternatives can be helpful to people who are sensitive to milk hence will find a better option to their challenge.
Sweeteners are also essential during the manufacture of yoghurt in both small scale and large scale. In most cases, sweeteners are made of sugar, which counteracts the natural tang of the yoghurt. The contents of sweeteners depend with the individual taste, which may be adjusted, and the commonly used one is white sugar as others resort to superfine sugar because of its ability to dissolve faster. The sweeteners are readily available in shops and other alternatives such as running granular sugar on a food process. This process continues until the granules becomes and turns to a fine powder necessary to dissolve in the yoghurt. Some alternatives to sweeteners include corn syrup, which is added to the yoghurt to give it a sugary taste, which can promote its consumption, and better taste. Individuals with diabetic problems can use alternative ingredients such a stevia which replaces the added sugar from the yoghurt in case they use soy yoghurt, which is more sugary (Bittman, 2011).
References
Bittman, M. (2011). How to cook everything: 2,000 simple recipes for great food. New Jersey:
John Wiley & Sons
Brown, A. (2008). Understanding food: principles and preparation. Belmont, CA: Wadsworth.
Helweg, R. (2010). The complete guide to making cheese, butter and yoghurt at home. Florida:
Atlantic Publishing group.
Katz, S. (2012). The art of fermentation: an in-depth exploration of essential concepts and
process from around the world. Vermont: Chelsea Green Publishing
Wenham, M. (2005). Understanding primary science: ideas, concepts and explanations.
London: Sage publication.
