In the second part of his review,
The second part of this review concentrates predominantly on more scientific aspects of yoghurt production. A recent study in Australia (30) looked at seasonal variations in physical characteristics of both set and stirred yoghurts. The effects of variations in solids-not-fat contents (10–14 per cent) on gel strengths, whey drainage and other properties were examined. It was found that standardisation of total solids content with dried skim milk was not sufficient to produce yoghurts with consistent physical characteristics throughout a season.
This review was originally published in the August 2003 edition of Dairy Industries International