Yogurt

3/22/01

Click here to start

Table of Contents

History of Yogurt

Definition of Yogurt 21 CFR 131.200

Yogurt Composition

Composition of Typical Commercial Yogurts

Nonfat Yogurt: Vanilla

99% Fat Free: French Vanilla

Low fat Yogurt: Vanilla

Whole Milk: Plain

Ingredients and Function

Comparison of Various Fat Levels

Yogurt Manufacture

General Categories

Yogurt Production

Yogurt Production

Fermentation: Culture

Cone Bottom Processor

Probiotic Aspects of Yogurt

Adult Faecal Microbiota

Influence of Intestinal Microorganisms

Gut Ecosystem Equilibrium

Physiological Benefits of Probiotic Cultures

Probiotic Strains

Probiotic Strains

Modes of Function

Issues with Probiotics

Resources for Making Yogurt at Home

Author: Robert Roberts

Email: rfr3@psu.edu

Home Page: Http://foodsafety.cas.psu.edu

Download presentation source