The document discusses the fermentation process in yogurt production, detailing its nutritional value, historical background, and health benefits. It outlines the steps involved in yogurt production, including milk preparation, fermentation, and packaging. Additionally, the document highlights various health benefits of yogurt, such as its rich nutrient content and positive effects on digestion and immunity.

1. Fermentation Process in Yogurt
Industry
12th November, 2019
Shryli K S
Vth Semester
Molecular Biology
Yuvaraja’s College (Autonomous)
Mysuru
Guided by,
Dr Anu Appaiah K A
Sr. Principal Scientist
Microbiology & Fermentation Technology
Central Food Technological Research Institute
Mysuru

2. Contents
Introduction
Nutritional Value
History
Production
Health benefits
Conclusion
References
Acknowledgement
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3. Yogurt
• Streptococcus thermophilus
• Lactobacillus delbrueckii subsp. bulgaricus
“ Live microorganisms that, when administered in adequate
amounts, confer a health benefit to the host”
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4. Nutritional Value per 100g
Energy 406 kJ (97 kcal)
Carbohydrates 3.98 g
Sugars 4.0 g
Dietary fiber 0 g
Fat 5.0 g
Protein 9.0 g
Vitamins Quantity%DV†
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
0%
26 μg
22 μg
Thiamine (B1) 2%
0.023 mg
Riboflavin (B2) 23%
0.278 mg
Niacin (B3) 1%
0.208 mg
Pantothenic acid (B5) 7%
0.331 mg
Vitamin B6 5%
0.063 mg
Carbohydrates 3.98 g
Sugars 4.0 g
Dietary fiber 0 g
Fat 5.0 g
Protein 9.0 g
Vitamins Quantity%DV†
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
0%
26 μg
22 μg
Thiamine (B1) 2%
0.023 mg
Riboflavin (B2) 23%
0.278 mg
Niacin (B3) 1%
0.208 mg
Pantothenic acid (B5) 7%
0.331 mg
Vitamin B6 5%
0.063 mg
Folate (B9) 1%
5 μg
Vitamin B12 31%
0.75 μg
Choline 3%
15.1 mg
Vitamin C 0%
0 mg
Minerals Quantity%DV†
Calcium 10%
100 mg
Minerals Quantity%DV†
Calcium 10%
100 mg
Iron 0%
0 mg
Magnesium 3%
11 mg
Manganese 0%
0.009 mg
Phosphorus 19%
135 mg
Potassium 3%
141 mg
Sodium 2%
35 mg
Zinc 5%
0.52 mg
Other constituents Quantity
Selenium 9.7 µg
Water 81.3 g
Minerals Quantity%DV†
Calcium 10%
100 mg
Iron 0%
0 mg
Magnesium 3%
11 mg
Manganese 0%
0.009 mg
Phosphorus 19%
135 mg
Potassium 3%
141 mg
Sodium 2%
35 mg
Zinc 5%
0.52 mg
Other constituents Quantity
Selenium 9.7 µg
Water 81.3 g
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5. History
• “Yogurmark”
9000-8000 BC
• Stamen Grigorov (1905)
Fig 1: Carvings of mesopotamia civilisation of
yogurt production
Fig 2: Stamen Grigorov (1878–1945)
• Elie Metchnikoff
Fig 3: Elie MetchnikoffElie
(1845- 1916)
• Isaac Carasso (1919)
Fig 4: Isaac Carasso (1874- 1939)
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6. Fig 6: Present Dannon
Yogurt products.
Fig 5: A poster advertising
the first commercialized
yogurt, Danone.
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7. Production of Yogurt
1) The preparation of the mix and all corresponding physical
treatments such as homogenization, heat treatment, cooling, and
deaeration;
2) the fermentation process starting after inoculation of the mix; and
3) the yogurt harvesting, post-treatment, and packaging.
• The quality checking
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8. 1) Preparation of the mix
A) Milk standardization
Non-fat (0.01%)
Low- or light-fat (1–2%)
Whole-fat (>3.2%)
Milk
Protein content
(3- 15%)
Added milk
proteins:
caseinates
whey powders
Thickeners and
Stabilizers: gelatine,
pectin, xanthan gum,
carrageenan, starch, etc.
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9. B) Physical treatment of the mix
70 C
Deareation
&
Homogenisation
90-95 C
7-15 min
40-45 C
3-4 hours
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10. 2) The Fermentation Process
A) Inoculation of the mix
S
.t
S
.t
S.
t
S
.t
Fig 7: Mixed culture of S.
thermophilus & L.
delbrueckii subsp. bulgaricus
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11. B) Fermentation of the Mix
Glycolysis
Fermentation in the
absence of oxygen
Acetaldehyde
Exopolysaccharides
Fig 8: fermentation process in the bacterial cell
B- galactosidase
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12. 3) Yogurt Harvesting and Packaging
Cooling and harvesting
.
Control and Quality checking
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13. Health benefits
• It is Rich in Important Nutrients.
• It is High in Protein.
• Some Varieties May Benefit Digestive Health.
• It Strengthens Your Immune System.
• It lowers the blood pressure, bad cholesterol and risk of
heart attacks.
• It Promotes Weight Management .
• Yoghurt is rich in calcium so; it protects the bones
against osteoporosis and arthritis.
• It strengthens the collagen in the skin.
• Consumption of yoghurt can shut down Helicobater
pylori; the bacterium responsible for most ulcers.
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14. Fig 8: Schematic diagram of
yogurt production
a
a
a
a
a
a
a
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15. 6/14/2021 Yogurt 15

16. “Sour Milk Is Elixir”
Fig
9:
An
article
of
Elie
Metchnikoff
in
The
Washington
times.
[volume],
January
28,
1906,
Greater
Washington
Edition,
Magazine
Section,
Page
4,
Image
42
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17. References
• Benjamin Caballero, Paul M Finglas, Fidel Toldra, Yogurt: The Product
and its Manufacture; The Encyclopedia of Food and Health; Academic
Press, Oxford; 2016, 617-624pp
• Francoise Rul, Yogurt: microbiology, organoleptic properties and probiotic
potential, Part-II: Technological Inventions, CRC Press, 2017, 525pp.
• ITDG, Practical answers to poverty, Yoghurt Production; Technical Brief,
2012, 2pp
• Yogurt Production; The Northeast Center for Food Entrepreneurship at the
New York State Food Venture Center, Cornell University; 2007, 3pp
• I. H. Ko, M. K. Wang, B. J. Jeon and H. S. Kwak; Fermentation for Liquid-
type Yogurt with Lactobacillus casei 911LC, 2014; 5pp
• Priyanka Aswal, Anubha Shukla and *Siddharth Priyadarshi; Yoghurt :
Preparation, Characteristics and Recent Advancements; Cibtech Journal of
Bio-Protocols; Vol-1, 2012, 32pp
• http://www.milkfacts.info/Milk%20Processing/Yogurt%20Production.ht
m
• http://www.madehow.com/Volume-4/Yogurt.html
• https://dairyconsultant.co.uk/yoghurt-yogurt-production.php
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18. Acknowledgement
I thank the department of Molecular Biology for providing
me an opportunity to present this seminar. I also thank my
guide Dr Anu Appaiah K A, Sr. Principal Scientist, CFTRI
for his valuable guidance and support throughout the
preparation of my seminar.
Thank you all for your patience.
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19. 6/14/2021 Yogurt 19

20. Graph 1: Growth of S. thermophilus and L. delbrueckii subsp. bulgaricus and milk acidification,
(a) and evolution of lactose, galactose, lactic acid, and acetaldehyde concentrations
(b) as a function of fermentation time.
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