Laban Enterprise
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Transcript of Laban Enterprise
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YOGURTDisediakan oleh:
kumpulan 4
*LABAN ENTERPRISE
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*Yogurt bererti susu masam.
*Pengertian Yogurt adalah susu pasteurisasi
yang difermentasikan dengan bakteri
tertentu (bakteri probiotik streptococcus dan
bakteri probiotik lactobaccillus) sehingga
menghasilkan rasa asam dan aroma yangkhas.
*Yogurt dapat diminum langsung tanpa
ditambah apa pun atau dapat dibuat
variasinya dengan perasa yang berlainan.
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*Banyak kelebihan yogurt lainnya yang belum diketahui.
Di antaranya adalah:
1. Yogurt lebih mudah dicerna daripada susu.
2. Yogurt juga membantu menyihatkan usus besar.
Yogurt mengandung laktobateria (bakteri baik yang
melindungi usus besar), dan kalsium, mineral yang
menyihatkan usus besar dan menurunkan risiko kanser
usus besar.3. Yogurt dapat meningkatkan kekebalan,
dan membantu menyembuhkan infeksi pencernaan.
Kerana mengandung lebih sedikit laktosa, dan lebih
banyak laktasa4. Yogurt juga merupakan sumber protein.
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*Processing Steps in Yogurt Production:
*1. Adjust Milk Composition & Blend Ingredients
*Milk composition may be adjusted to achieve the desired fat and solidscontent. Often dry milk is added to increase the amount of whey protein
to provide a desirable texture. Ingredients such as stabilizers are added at
this time.
*2. Pasteurize Milk
*The milk mixture is pasteurized at 185F (85C) for 30 minutes or at203F (95C) for 10 minutes. A high heat treatment is used to denature
the whey (serum) proteins. This allows the proteins to form a more stable
gel, which prevents separation of the water during storage. The high heat
treatment also further reduces the number of spoilage organisms in the
milk to provide a better environment for the starter cultures to grow.Yogurt is pasteurized before the starter cultures are added to ensure that
the cultures remain active in the yogurt after fermentation to act as
probiotics; if the yogurt is pasteurized after fermentation the cultures will
be inactivated.
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*3. Homogenize
*The blend is homogenized (2000 to 2500 psi) to mix all ingredients
thoroughly and improve yogurt consistency.
*4. Cool Milk
*The milk is cooled to 108F (42C) to bring the yogurt to the idealgrowth temperature for the starter culture.
*5. Inoculate with Starter Cultures
*The starter cultures are mixed into the cooled milk.
*6. Hold
*The milk is held at 108F (42C) until a pH 4.5 is reached. This allowsthe fermentation to progress to form a soft gel and the characteristic
flavor of yogurt. This process can take several hours.
*7. Cool
*The yogurt is cooled to 7C to stop the fermentation process.
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*Produk utama yang dihasilkan terbahagi kepada 2 bahagian
iaitu:
*Yogurt asli (tanpa perisa)
*Yogurt berperisa seperti :
* Jagung
*Lobak
* Mengkudu
* Nenas
* Sukun
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