Low fat yogurt requires the use of stabilisers to enhance the texture and creaminess of the product. The most common stabilisers used are: gelatine (100 – 250 bloom, 0.2 – 0.5%), pectin (0.05 – 0.20%), modified starch (0.5 – 2.0%), alginate (0.25 – 0.50%), agar (0.8 – 1.1%), carrageenan (0.05 – 0.20%) (Hui, 2007). Guar is also a commonly used stabiliser, however only specialised depolymerised guar is suitable for yogurt (otherwise depletion flocculation may occur).
CyberColloids has vast experience in full fat, low fat and Greek style yogurts. Should you require any help formulating an industrial low fat yogurt, please do not hesitate to contact us.
Add the dry ingredients to the water and mix until homogeneous. Heat to 90-95°C and hold at this temperature for 10 minutes. Homogenise, cool to 37°C and add the culture. Incubate 37°C X 16 hours.
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