Manufacturing Yogurt and Fermented Milks

359 Pages·2008·5.28 MB·English

Manufacturing Yogurt
and Fermented Milks
Manufacturing Yogurt
and Fermented Milks
Editor
Ramesh C. Chandan
Associate Editors
Charles H. White
Arun Kilara
Y. H. Hui
RameshC.Chandan,Ph.D.,isaconsultantindairy Tel.:[phone]
science and technology with special expertise in the
manufacture of yogurt and fermented milks. He has BlackwellPublishingAsia
morethan40yearsexperiencewithvariousfoodcom- 550SwanstonStreet,Carlton,Victoria3053,Australia
panies,includingUnilever,LandOLakesandGeneral Tel.:[phone]
Mills.HeservedonthefacultyoftheDepartmentof
Food Science and Human Nutrition, Michigan State Authorizationtophotocopyitemsforinternalorper-
University,EastLansingfrom1976–82. sonal use, or the internal or personal use of specific
clients,isgrantedbyBlackwellPublishing,provided
Charles H. White, Ph.D., is professor and former that the base fee of $.10 per copy is paid directly to
Head of the Department of Food Science, Nutrition theCopyrightClearanceCenter,222RosewoodDrive,
andHealthPromotionatMississippiStateUniversity. Danvers,MA01923.Forthoseorganizationsthathave
been granted a photocopy license by CCC, a sepa-
ArunKilara,Ph.D.,isafoodindustryconsultantspe- rate system of payments has been arranged. The fee
cializingindairyfoods,ingredientfunctionality,prod- codesforusersoftheTransactionalReportingService
uct development, and training. He has served on the areISBN-13:978-0-8138-2304-1;ISBN-10:0-8138-
facultyofPennStateUniversityformorethan20years. 2304-8/2006$.10.
Y.H.Hui,Ph.D.,isafoodindustryconsultantandhas Firstedition,2006
servedastheauthor,editor,oreditor-in-chiefofnumer-
ous books in food science, technology, engineering, LibraryofCongressCataloging-in-PublicationData
andlaw.
Manufacturingyogurtandfermentedmilks/
(cid:2)C 2006BlackwellPublishing editor,RameshC.Chandan;associateeditors,
Allrightsreserved CharlesH.White,ArunKilara,Y.H.Hui.—1sted.
p.cm.
BlackwellPublishingProfessional Includesbibliographicalreferencesandindex.
2121StateAvenue,Ames,Iowa50014,USA ISBN-13:978-0-8138-2304-1(alk.paper)
ISBN-10:0-8138-2304-8(alk.paper)
Orders: 1-800-862-6657 1.Yogurt. 2.Fermentedmilk. 3.Dairy
Office: 1-515-292-0140 processing. 4.Foodindustryandtrade.
Fax: [phone] I.Chandan,RameshC.
Website: www.blackwellprofessional.com
SF275.Y6M362006
BlackwellPublishingLtd 637(cid:3).1476—dc22
9600GarsingtonRoad,OxfordOX42DQ,UK 2005017248
Thelastdigitistheprintnumber:9 8 7 6 5 4 3 2 1
Contents
Contributors, vii
Preface, ix
PartI BasicBackground
1. HistoryandConsumptionTrends, 3
RameshC.Chandan
2. MilkComposition,PhysicalandProcessingCharacteristics, 17
RameshC.Chandan
3. RegulatoryRequirementsforMilkProduction,Transportation,andProcessing, 41
CaryP.Frye
4. RegulationsforProductStandardsandLabeling, 57
CaryP.Frye
5. BasicDairyProcessingPrinciples, 73
ArunKilara
6. StarterCulturesforYogurtandFermentedMilks, 89
EbenezerR.Vedamuthu
7. LaboratoryAnalysisofFermentedMilks, 117
RobertT.Marshall
8. FermentedDairyPackagingMaterials, 129
AaronL.Brody
PartII ManufactureofYogurt
9. Yogurt:FruitPreparationsandFlavoringMaterials, 151
KevinR.O’RellandRameshC.Chandan
10. MilkandMilk-BasedDairyIngredients, 167
IsabelleSodiniandPhillipS.Tong
11. IngredientsforYogurtManufacture, 179
RameshC.ChandanandKevinR.O’Rell
12. PrinciplesofYogurtProcessing, 195
RameshC.ChandanandKevinR.O’Rell
13. ManufactureofVariousTypesofYogurt, 211
RameshC.ChandanandKevinR.O’Rell
14. PlantCleaningandSanitizing, 237
DennisBogart
v
vi Contents
15. YogurtPlant:QualityAssurance, 247
RameshC.ChandanandKevinR.O’Rell
16. SensoryAnalysisofYogurt, 265
YoncaKaragu¨l-Yu¨ceerandMaryAnneDrake
PartIII ManufactureofFermentedMilks
17. CulturedButtermilk, 279
CharlesH.White
18. Cultured/SourCream, 285
BillBorn
19. OtherFermentedandCulture-ContainingMilks, 295
EbenezerR.Vedamuthu
PartIV HealthBenefits
20. FunctionalFoodsandDiseasePrevention, 311
RameshC.ChandanandNagendraP.Shah
21. HealthBenefitsofYogurtandFermentedMilks, 327
NagendraP.Shah
22. ProbioticsandFermentedMilks, 341
NagendraP.Shah
Index, 355
Contributors
DennisBogart(Chapter14) MaryAnneDrake,Ph.D.(Chapter16)
RandolphAssociatesInc. DepartmentofFoodScience
38203rdAvenueSouth,Suite100 NorthCarolinaStateUniversity
Birmingham,AL35222USA POBox7624
Phone:[phone] Raleigh,NC27695USA
Fax:[phone] Phone:[phone]
E-mail:dennis [email protected] Fax:[phone]
E-mail:[email protected]
BillBorn(Chapter18) P:[phone];F:[phone]
DairyConsultant(RetiredfromDean
FoodsCompany) CaryP.Frye(Chapters3,4)
7254,SouthMain VicePresidentRegulatoryAffairs
Rockford,IL61102USA InternationalDairyFoodsAssociation
Phone:[phone]HStreet,N.W.,Suite900
Fax:[phone] Washington,DC20005USA
E-mail:[email protected] Phone:[phone]
Fax:[phone]
AaronL.Brody,Ph.D.(Chapter8)
E-mail:[email protected]
President&CEO
Packaging/Brody,Inc.
Y.H.Hui,Ph.D(AssociateEditor)
POBox956187
SeniorScientist
Duluth,GA30095-9504USA
ScienceTechnologySystem
Phone:[phone]
P.O.Box1374
Fax:[phone]
WestSacramento,CA95691,USA
E-mail:[email protected]
Phone:[phone]
Fax:[phone]
RameshC.Chandan,Ph.D.
E-mail:[email protected]
(Editor,Chapters1,2,9,11–13,15,20)
Consultant
1364,126thAvenue,NW
CoonRapids,MN55448-4004USA
Phone:[phone]
Fax:[phone]
E-mail:[email protected]
vii
viii Contributors
ArunKilara,Ph.D.(AssociateEditor,Chapter5) IsabelleSodini,Ph.D.(Chapter10)
Principal PortocorkAmerica
ArunKilaraWorldwide 560,TechnologyWay
(AnaffiliateofStrateconInternationalConsultants) Napa,CA94558-6722,USA
516CopperlineDrive Phone:[phone]
ChapelHill,NC27516 Fax:[phone]
Phone:[phone] E-mail:[email protected]
Home:919-370-9684
Cell:603-491-5045 PhillipS.Tong,Ph.D.(Chapter10)
www.akilara.com Director,DairyProductsTechnologyCenter
www.stratecon-intl.com CaliforniaPolytechnicStateUniversity
E-mail:[email protected] SanLuisObispo.,CA93407USA
Phone:[phone]
RobertT.Marshall,Ph.D.(Chapter7) Fax:[phone]
ProfessorEmeritus E-mail:[email protected]
DepartmentofFoodScience
UniversityofMissouri EbenezerR.Vedamuthu,Ph.D.(Chapters6,19)
122EcklesHall 332NECarmenPlace
Columbia,MO65211USA Corvallis,OR97330USA
Phone:[phone] Phone:[phone]
Fax:[phone] E-mail:[email protected]
E-mail:[email protected]
CharlesH.White,Ph.D.
KevinR.O’Rell(Chapters9,11–13,15) (AssociateEditor,Chapter17)
VicePresident,R&D/QA MississippiStateUniversity
HorizonOrganic DepartmentofFoodScience,Nutritionand
6311,HorizonLane HealthPromotion
Longmont,CO80503USA POBox9805
Phone[phone],ext175 MississippiState,MS39762-9805USA
Fax:[phone] Phone:[phone]
Cell:303-579-4507 Fax:[phone]
E-mail:[email protected] E-mail:[email protected]
NagendraP.Shah,Ph.D.(Chapters20–22) YoncaKaragu¨l-Yu¨ceer,Ph.D.(Chapter16)
ProfessorofFoodScienceandTechnology AssistantProfessor
SchoolofMolecularSciences C¸anakkaleOnsekizMartUniversity
VictoriaUniversity DepartmentofFoodEngineering
POBox14428 TerziogluCampus
MelbourneCityMailCentre 17020Canakkale,Turkey
Victoria8001,Australia E-mail:[email protected]
Phone:[phone] Tel:[phone],Ext.1729
Fax:[phone] Fax:[phone]
E-mail:[email protected]
Preface
Fermented dairy products other than cheeses have andreadabilitystandpoint,anefforthasbeenmade
been consumed around the world for thousands of tomakethebookreader-friendly.
years.Nevertheless,theirindustrialproductionisrel- The book is organized into twenty-two chapters
ativelyanewinnovation.Yogurthasemergedasan and divided into four parts. Part I covers the basic
outstandingnewproductofrecenttimes.Ithasoc- backgroundwitheightchapters.Theobjectiveisto
cupied a very significant position of consumer ac- prepare the reader for the manufacturing of yogurt
ceptanceandgrowthinNorthAmericaandthrough- andfermentedmilksbyprovidingrelevantinforma-
out the world. In the United States, yogurt, butter- tiononproducttrends,regulatoryaspects,dairypro-
milk,sourcream,andprobioticdrinkshavebecomea cessing technologies, packaging techniques, starter
multi-billion-dollarindustry.Theyogurtmarketcon- culturesuse,andlaboratoryanalysis.
tinuestogrowonanannualbasis. PartIIisdevotedtothemanufactureofyogurt.This
The literature on yogurt and fermented milks is part also consists of eight chapters. It includes raw
vastanddiverse.Itencompassesthebasicandfun- materials,namelydairyanddairy-basedingredients,
damental aspects as well as the applied and practi- fruits and flavors, stabilizers, sweeteners (nutritive
cal facets of the industry. This book is intended to andhighintensity),principlesofyogurtprocessing,
disseminatetheappliedandpracticalaspects.Some typesofyogurtproductsonthemarketandtheirman-
basic science is included only to facilitate under- ufacturing techniques, quality control procedures,
standingofthepracticeofmanufacturingyogurtand sensoryevaluationofyogurt,andplantcleaningand
fermentedmilks.Overall,ourobjectiveisnottopro- sanitizingprograms.Theformulation,regulatoryas-
videfundamentalinformation.Instead,attemptshave pects,labeling,processingequipment,andpackaging
been made to deal with the application of the sci- operationsofvariousproductshavebeenincluded.
ence of yogurt and fermented milks to their manu- PartIIIcontainsthreechaptersdetailingtheman-
factureandemphasizethepracticesinvogueinthe ufacturing technology of cultured buttermilk, sour
industry. cream, and miscellaneous fermented milks popular
Asmentionedabove,thisbookisdedicatedtothe throughoutthemajorregionsoftheworld.Italsoin-
manufactureofyogurtandfermentedmilks.Inview cludesculture-containingmilksthatarenotcultured
ofthemultidisciplinarynatureandcontinuedfastde- andretainthesensorycharacteristicsofmilkbutcon-
velopmentsinthetechnologyandpackagingoffer- comitantlyprovidebeneficialprobioticculturestothe
mentedmilksincludingyogurt,thebookhasmulti- consumer.
pleauthors.Theauthorsdrawnfromtheindustryand Part IV deals with the overall health benefits of
academia are acknowledged as experts in their re- yogurtandfermentedmilks.Thistopichasassumed
spectivefields.Manyauthorshaveutilizedtheirlife- much interest in view of consumer perception of
longexperienceintheproductdevelopment,quality healthpromotionattributedtofunctionalfoodslike
assurance,andmanufactureofyogurtandfermented yogurtandfermentedmilks.Thispartbringstothe
milksintheircontributedchapters.Theircontribution reader a brief review of our understanding of both
tothewritingofthebookmakesthisbookuniqueand perceivedandrealbenefits.Aconciseaccountofthe
firstofitskindintheliterature.Fromcomprehension scientific and clinical evidence associated with the
ix
x Preface
benefits of consuming yogurt and milks containing material for plant operators, personnel performing
probioticcultures,prebiotics,andsynbioticshasbeen functionsinqualitycontrol/assurance,andresearch
reviewed.Thisisatimelysubjectbecausenewprod- and development. The book should also be helpful
uctswithhealthclaimsareincreasinglyappearingin for food industry personnel engaged in taking pur-
themarket.Wefeelthatthisisthedirectionforfu- chasing decisions. Since the book conveys collated
ture growth of the industry engaged in yogurt and practicalinformationonyogurtandfermentedmilks
fermentedmilksmanufacture. in entirety, it should be useful as a textbook to the
Thisbookistheculminationofeffortstoprovide instructorsandparticipantsoftheindustry-oriented
asystematicandrelativelysimplifiedversionofthe shortcoursesoncultureddairyproducts.
informationavailableonsignificantaspectsofman- Weacknowledgetheworldwidecontributionofall
ufacturingyogurtandfermentedmilks.Itisintended thescientists,technologists,andengineerswhohave
asatextbooktobeusedbyupperundergraduateuni- establishedmodernprinciplesforthemanufactureof
versity students of dairy and food science to learn yogurtandfermentedmilkstoprovidetheconsumer
theoryandpracticeoftechnologyassociatedwiththe with a truly functional family of foods that furnish
manufactureofyogurtandfermentedmilks.Gradu- vital dairy nutrients as well as unique, wholesome,
ate students should find the book useful as a refer- andhealthyproducts.
encebooktoobtaininformationonappliedscience
andtechnologyofyogurtandfermentedmilks.The RameshC.Chandan,Minneapolis,MN
industrialbiasofthebookshouldappealtothepracti- CharlesH.White,MississippiState,MS
tionersoffoodscienceandtechnologyinthefoodin- ArunKilara,ChapelHill,NC
dustry.Inthiscase,itwouldprovideareadyreference Y.H.Hui,Sacramento,CA