ISIRI

Islamic Republic of Iran

695
4th. revision

695

Institute of Standards and Industrial Research of Iran

Yogurt Specifications and test methods


14155-6139 : 1294 -
88879461-5 :
88887103 88887080 :
31585-163 -
( 0261)2806031 -8 :
(0261) 2808114 :
standard@isiri.org.ir :
www.isiri.org :
(0261) 2818787 : (0261) 2818989 :
1875 :
Institute of Standards and Industrial Research of IRAN
Central Office: No.1294 Valiaser Ave. Vanak corner, Tehran, Iran
P. O. Box: 14155-6139, Tehran, Iran
Tel: +98 (21) 88879461-5
Fax: +98 (21) 88887080, 88887103
Headquarters: Standard Square, Karaj, Iran
P.O. Box: 31585-163
Tel: +98 (261) 2806031-8
Fax: +98 (261) 2808114
Email: standard @ isiri.org.ir
Website: www.isiri.org
Sales Dep.: Tel: +98(261) 2818989, Fax.: +98(261) 2818787
Price:
1875 Rls.



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1- International organization for Standardization
2 - International Electro technical Commission
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4 - Contact point
5 - Codex Alimentarius Commission


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2. CAC/RCP 206: 1999, Codex General Standard for the Use of Dairy Terms
3. CAC/RCP 243: 2003, Codex Standard for Fermented Milks
4. Anon. Fermented milk beverages. In Dairy science and technology, University of
Guelph, online available on internet, 2007.
5. Anon. Dairy Processing Handbook. Tetra Pak Processing Systems, Sweden, 1995.
6. Tamime, AY and Roinson, RK. Yogurt Science and Technology. Woodhead Publishing
Ltd., USA, 1999.
7. Tamime, AY. Fermented milks: a historical food with modern applications-a review.
European Journal of Clinical Nutrition, 56, Suppl. 4, S2-S15, 2002.
8. Davis, JG. Milk Testing. Agrobios, India, 2002.
9. Marshall, RT. Standard Methods for the Examination of Dairy Products. American
Public Health Association, USA, 1993.


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2- Metchnikoff

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1-2 :164 -
2-2 :1753 -
3-2 :1053
4-2 :2012 -
5-2 :191 -
6-2 :4448 -
7-2 :326 -
1- Plain yogurt

 8-2 :419
9-2 :2852 - pH

10-2 :949
11-2 )2 :5486-(1
12-2 :997

13-2 :6806-3
14-2 :695-
15-2 :4691
16-2 :1011 -

17-2 :5234
18-2 :2135

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- Viscosity
- Thickening agents/thickeners
- Mouth feel/mouthfeeling
- Nature identical
- Synthetic
- Starter microorganisms

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- Serum separation/syneresis/ Whey separation/wheying off/whey drainage
- Slime
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- Biothickeners
- Set yogurt
- Stirred yogurt

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2- Un-heat treated yogurt
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3- Starter microorganisms
4- Heat treatment
5- Post-fermentation heat treated/post-culturing heat treated/heat treated after fermentation
- Skimmed-fat yogurt
- Low-fat yogurt
- Semi-fat/medium fat yogurt
- High-fat/full-fat yogurt
- Creamy yogurt
11- Drained yogurt/strained yogurt/Tchekideh yogurt/concentrated yogurt/condensed yogurt

 -1 .

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-1-4-4
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-3-4-4
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- Dehydration
- Membrane filtration
3- Main constituents

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)- Whole milk powder (WMP
)- Partly skimmed milk powder (PSMP
)- Skimmed-/skim milk powder (SMP
6- Streptococcus thermophilus
7- Lactobacillus delbrueckii ssp. bulgaricus
- Butter milk
- Whey powder
- Whey protein concentrate
- Whey protein isolate

 4-6 2-6 3-6

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- Texture stabilizers
- Thickeners/thickening agents
- Glossy
- Grittiness/graininess/nodulation
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8- Clotted particles
9- Stretchability/stringiness

- Roppiness

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pH 1-2-7 4/6 .
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-1-2-2-7 <0/5% :
2-2-2-7 0/5% : <1/5%
-3-2-2-7 1/5% : <3/0%
4-2-2-7 3/0% : <6/0%
-5-2-2-7 6/0% :
-6-3-2-7 <0/5% :
-7-2-2-7 0/5% : <1/5%
-8-2-2-7 1/5% : <3/5%
-9-2-2-7 3/5% : <7/0%
- Spoonability/scoopability
- Adhesiveness
- Smooth/fine
- Coarseness
- Rubbery
- over-acidification
- Uncharacteristic flavor
- Bland
- Musty
- Rancid
- Cooked
- Burnt

* &2* &2

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-4-3-2-7 8/5% :
-5-3-2-7 8/5% :
-6-3-2-7 15% :
-7-3-2-7 14/0% :
-8-3-2-7 13/0% :
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pH

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2- Scoring
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4- Sealing
5- Leak/leakage
6- Non-reusable

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ICS: 67.100.99
15 :