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    Hoa Đào Phương
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    This document summarizes the process for manufacturing skimmed milk yogurt. It begins with using ingredients like skimmed milk powder, whey protein isolate, trisodium citrate, and sodium chloride. These ingredients are reconstituted in deionized water and mixed. The mixture is then heated and cooled before culturing with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. After incubating, the yogurt is cooled and stored. Skimmed milk yogurt is a fermented form of fresh milk with a viscous texture and low fat content that is beneficial for heart health.

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    Technical (1)

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    This document summarizes the process for manufacturing skimmed milk yogurt. It begins with using ingredients like skimmed milk powder, whey protein isolate, trisodium citrate, and sodium chloride. These ingredients are reconstituted in deionized water and mixed. The mixture is then heated and cooled before culturing with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. After incubating, the yogurt is cooled and stored. Skimmed milk yogurt is a fermented form of fresh milk with a viscous texture and low fat content that is beneficial for heart health.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views5 pages

    Technical

    Uploaded by

    Hoa Đào Phương
    This document summarizes the process for manufacturing skimmed milk yogurt. It begins with using ingredients like skimmed milk powder, whey protein isolate, trisodium citrate, and sodium chloride. These ingredients are reconstituted in deionized water and mixed. The mixture is then heated and cooled before culturing with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. After incubating, the yogurt is cooled and stored. Skimmed milk yogurt is a fermented form of fresh milk with a viscous texture and low fat content that is beneficial for heart health.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    TECHNICAL

    WRITING AND
    PRESENTATION
    SKIMMED MILK YOGURT
    MANUFACTORING
    Instructor:PROCESS
    Nguyen Tien Cuong
    Members:
    Tran Thi Hong Hanh 20201136
    Le Thi Hong Nhung 20201202
    Vu Thi Thai 20201220
    Dinh Thi Thu Thuy 20201236
    1
    Skimmed milk yogurt

    A fermented form of fresh milk


    Viscous form
    The fat content is low
    Beneficial for the heart

    Marafon, A., Sumi, A., Granato, D., Alcântara, M., Tamime, A., & Nogueira de Oliveira, M. (2011). Effects
    of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and
    2
    microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 5330-5340.
    Manufactoring process
    Deionized SMP, WPI,
    water TI, NaCn

    Skimmed milk Reconstituting Mixing Heating Cooling


    power (SMP)

    Incubating Cooling, Yogurt


    Culturing
    storing

    S.Salvarius
    ssp.thermophulus,
    Isleten, M., & Karagul-Yuceer, Y. (2006). Effects of Dried
    L.delbrueckii spp.bulgaricus Dairy Ingredients on Physical and Sensory Properties of
    3
    Nonfat Yogurt. Journal of Dairy Science, 2865-2872.
    REFERENCES

    1. Marafon, A., Sumi, A., Granato, D., Alcântara, M., Tamime, A., & Nogueira de Oliveira, M.
    (2011). Effects of partially replacing skimmed milk powder with dairy ingredients on rheology,
    sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.
    Journal of Dairy Science, 5330-5340.

    2. Isleten, M., & Karagul-Yuceer, Y. (2006). Effects of Dried Dairy Ingredients on Physical and
    Sensory Properties of Nonfat Yogurt. Journal of Dairy Science, 2865-2872.

    4
    THANKS FOR YOUR
    ATTENTION!

    Does anyone have any questions?

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