Yoghurt is the best known of all fermented milk products, and the most popular worldwide. The consistency, flavour and aroma vary from one district to another.
In some areas, yoghurt is produced in the form of a highly viscous liquid, while in other countries it is in the form of a softer gel. Yoghurt is also produced in frozen form as a dessert, or as a drink.
The flavour and aroma of yoghurt differ from those of other acidified products, and the volatile aromatic substances include small quantities of acetic acid and acetaldehyde.
Milk for yogurt production must have:
01. Have a low bacteria count
02. Not contain enzymes and chemical substances which may slow down the development of the yoghurt culture
03. Not contain antibiotics and bacteriophages
Nowadays, yogurt with various flavours and aromas has become very popular. The flavours are usually added at or just prior to filling into pots.
Factors affecting the quality
Numerous factors must be controlled during the manufacturing process in order to produce a high quality yogurt with required aroma, flavour, viscosity, consistency, long shelf life and appearance. Some of them are as follows:
- Choice of Milk
- Milk Standardization
- Milk Additives
- Heat Treatment
- Choice of Culture
- Plant Design
“Dahi’ or ‘Curd’ has been consumed in India since ages, whereas Yogurt is a relatively newer term in the Indian Market.”
Yogurt manufacture begins with the milking of the mammal, includes several processes, ending with the packaging of the final product, yogurt.
Outline of the yogurt manufacturing process given below:
Market Scope :
According to a market report, Indian yogurt market is set to witness robust growth at a CAGR of 20% by 2023, due to easy availability of raw materials like milk and starter culture and due to flourishing dairy industry in the country.
This product already has a ready market in India due to the fact that it has been consumed in India since ages.
- It is beneficial for digestive health.
- The growing awareness of the health benefits associated with the consumption of yogurt has led to increasing demand for such products. Nowadays, people prefer flavoured yogurt as dessert over sugary sweets or ice creams.