1. YOGURT Group B Aroma Jannat Hira Rehman Izara Jamil Saneea Imran Sarah Waseem Sumaiya Gul Syed Haris Hussain Date: 10 November’2014 Food Biotechnology

3. Yougurt According to the Standards of Identity CFR. Fermented milk that has characteristic Lactobacillus bulgaricus & Streptococcus thermophilus cultures. Should at least have 8.25% solids YOGURT

4. Ingredients..? Milk The main ingredient, determines the type of yogurt. Cream Adjusts the fat content Non-fat dry milk Adjusts the solid content Bacterial cultures Lactobacillus bulgaricus, Streptococcus thermophilus: convert lactose in milk to lactic acid Ingredients

5. Stabilizers To improve body and firmness, prevent separation of whey e.g. pectin, starch, gelatin, gum, alginate. Sweeteners, Flavors, Fruits To provide variety to the consumer

6. Milk Cream Dry Milk Powder Stabilizers Homogenize Cool Blending Pasteurization Hold Starter Cultures Cool Packaging

7. The Manufacturing process 1.Adjusting Milk composition and blending 2.Pasteurization: The milk is heated at 85C for 30 min or at 95C for 10 min. 3.Homogenization: Improves the consistency, performed at 2000-2500psi. 4.Cooling: The milk is cooled at 42C to bring yogurt to ideal temperature for bacterial growth. The manufacturing process

8. Cont.. 5.Inoculation: Starter cultures are added. 6.Holding: The milk is held at 42C until 4.5 pH is reached (takes several hours). This allows fermentation to progress which forms a softer gel like structure-the yogurt!! 7.Cooling: The yogurt is cooled at 7C to stop fermentation. 8.Adding fruits and flavors. 9.Packaging. Cont..

9. Streptococcus thermophilus Lactobacillus delbrueckii ssp. bulgaricus Microbes

10. Starter cultures contain special bacteria that make lactic acid from the sugar (lactose) in the milk. lactoselactic acid (sugar in milk)(thickens and gives taste) Lactic acid thickens the milk and gives the yogurt its taste. Starter Culture

11. The yogurt starter culture is a mixed population of S. thermophilus and L. bulgaricus Ratio 1:1 Cont…

12. Greater bacterial concentration Acid production Flavor development Improved texture Symbiotic relationship

13. Lactobacillus acidophilus L. casei, L. reuteri Bifidobacterium bifidum (Bifidus) Additonal cultures as Probiotics

14. Natural yogurt can be used as ‘starter cultures’ to make yogurt. Starter

15. Importance of Fermentation in Yogurt Production  Lower pH Distinctive Taste and Aroma Microbiological Stability Safety  Casein Denaturation and Exopolysacharides Texture

16. Cont… Providing Incompatible Environment to Harmful bacteria and Pathogens K.B Chauncey et.al studied effects of Yogurt on Vaginal Candida Infection

17. Cont… Suitability for Lactose Intolerant People

18. Desired characteristics of final product Live culture Low fat and sugar content It should contain.. Probiotics consistency High calcium content Less additives

19. Greek Yogurt Thicker & creamy Sour in taste Large diversity of microbial strains Low whey protein content Toxin free Contain more probiotics Swiss yogurt Thin and less creamy Sweet in taste More sugar and Carbohydrates Contain fruits and used as desserts Less amount of probiotics Custard consistency

20. Factors that alter the end product Slow acid formation rate. The upsetting of ratios between the two strains of bacteria. Incubation temperature if kept low can further lead towards the slow acidification of milk. Quality of yogurt is affected in consideration with the type of milk used.

21. Factors that alter the end product (cont.) Viscosity of yogurt depends upon the amount of protein present in milk. The characteristics of milk vary within species and this imparts different flavors to the end product.

22. Anti-microbial activity of yogurt Probiotics: – Considered as friendly bacteria. – Lactose adsorption in lactose intolerant people. – Boast the immune system. – Folic acid and vitamin B12 synthesis. – Bioavailability of nutrients/compounds. – Breakdown of environmental hostile compounds.

23. Cont…. Bioyogurt: – Yogurt produced from Lactobacillus acidophilus or bifidobacterium spp. – Friendly for gut or elementary canal.

24. Biochemical Pathway Greek and Swiss style yogurts take a combination of two bacterial strains as starter cultures. Streptococcus thermophilus and Lactobacillusus delbrueckii subsp. Bulgaricus. Lactobacillus bulgaricus has an in born PEP dependent phosphotransferase system which is absent in S. thermophilus.

25. Figure: Biochemical pathway showing PEP dependent phosphotransferase system(5).

26. Figure: Lactose utilization in S. thermophilus (1)

27. Optimum conditions pH=5 Temperature =40-45c for 2.5-3 hours incubation

28. Importance of Yogurt in Food Industry

29. Global Trends

30. American Market

31. Statistical Data

32. Shares Worldwide

33. Pakistani Shares

34. Potential

35. Suggestions Addition of Probiotics Availability of more Flavors More varieties of Yogurt

36. References 1. US Code of Federal Regulations-CFR, Milk Facts. 2.A.Y. Tamime, R.K. Robinson, Yogurt Science and Technology 3rd edition,Woodhead Publishing in Food Science, Technology and Nutrition 2007. 3. Frédéric Leroy, Luc De Vuyst: “Lactic acid bacteria as functional starter cultures for the food fermentation industry”, Trends in Food Science and Technology; 15(2):67-78, Febraury 2004. 4. L De Vuyst, B Degeest: “Heteropolysaccharides from lactic acid bacteria”; FEMS Microbiology Reviews, 23:153–177, April 1999. 5.K.B. Chauncey, L. M. Boylan, L. Thompson, R. M. Ragain, R. Cook: “Effects of yogurt with and without active cultures on vaginal Candidal infection in women with diabetes mellitus”; Journal of the American Dietetic Association, 99: A-100, September 1999. 6. Joseph C. Kolars, M.D., Michael D. Levitt, M.D., Mostafa Aouji, D.A.G., and Dennis A. Savaiano, Ph.D: "Yogurt — an Autodigesting Source of Lactose"; The New England Journal of Medicine 310 (1): 1–3, January 1984. 7.Influences of exopolysaccharide producing cultures on the quality of plain set type yogurt. Zeynep B. Guzel-Seydima, Emel Sezginb, Atif C. Seydima. 3, 2005, Vol. 16. 8. Control of the Shift from Homolactic Acid to Mixed-Acid Fermentation in Lactococcus lactis: Predominant Role of the NADH/NAD1 Ratio. CHRISTEL GARRIGUES, PASCAL LOUBIERE,* NIC D. LINDLEY,AND MURIEL COCAIGN-BOUSQUET. 1997. 9.https://www.specialtyfood.com/news/article/yogurt-current-culture/ 10.http://brandongaille.com/23-frozen-yogurt-industry-statistics-and-trends/

37. THANKYOU! Eat healthy