Production of Fozen Yoghurt

Frozen yogurt or ice cream yoghurt usually consists of milk solids, milk fat, yogurt culture, sweetener, corn syrup, coloring, and flavoring.

Milk fat comprises about 0.5-6% of the yogurt. Added in quantities inversely proportional to the amount of milk solids, the milk fat lends richness to the yogurt. Milk solids account for 8-14% of the yogurt's volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting.

Cane or beet sugar provides 15-17% of the yogurt's ingredients. In addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture.

Animal gelatins and vegetable additives (guar gum, carrageenan, etc.) stabilize the yogurt, reducing crystallization and increasing the temperature at which the yogurt will melt. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change.

Frozen yogurt can be made in an ice cream machine; however, major companies often use assembly lines specifically dedicated to frozen yogurt production. The milk products and gelatin are combined and homogenized. They are then cooled to 0 degrees celsius. At this temperature, the yogurt culture is added and the mixture is warmed to 4 degrees Celsius. Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours.

Sweeteners, colorings and flavorings are then mixed in, and the yogurt mixture is cooled to -6 to -2 degrees Celsius. To create extra volume and smooth consistency, air is incorporated into the yogurt as the mixture is agitated. When a sufficient amount of air has been incorporated into the product, the yogurt is rapidly frozen to prevent the formation of large ice crystals, and stored in a cold place to be shipped.


Sources  : wikipedia


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