Production and quality of yoghurt in dairy industry Zenica

Budući da je jogurt idealan fermentirani napitak i izvor visokokvalitetnih sastojaka u ishrani, jedan je od najznačajnijih proizvoda u proizvodnom programu Zeničke industrije mlijeka. Proizvodnja jogurta je praćena tijekom 10 mjeseci, odnosno od lipnja 2002. do ožujka 2003. godine. Ukupno su obuhvaćena 233 proizvodna dana. Posebna pozornost posvećena je kakvoći sirovog mlijeka za proizvodnju jogurta. Relativna gustoća je iznosila u prosjeku 1,030. Kiselost je tijekom čitavog perioda varirala od 6,11 do 6,64 °SH, sa srednjom vrijednošću od 6,28 °SH. Podešavanje suhe tvari potrebne za proizvodnju jogurta dobre kakvoće izvedeno je uparavanjem mlijeka i dodavanjem obranog mliječnog praha. Mlijeko pripremljeno za proizvodnju jogurta imalo je relativnu gustoću od 1,035 do 1,036 ili u prosjeku 1,035. Kiselost se kretala od 7,07 do 7,59 °SH. Srednja vrijednost za kiselost iznosila je 7,30 °SH. Udjel masti varirao jeod 1,94 do 2,00 %, u prosjeku 1,98 %. Starter kultura korištena za proizvodnju jogurta imala je visoki kiselinski aktivitet, što se vidi iz stupnja njene kiselosti u momentu dodavanja mlijeku. Srednja vrijednost kiselosti starter kulture iznosila je 40,36 °SH i kretala se od 38,05 do 42,64 °SH. Kiselost gotovog jogurta bila je u granicama od 37,36 do 38,81 °SH ili u prosjeku 38,26 °SH. U Zeničkoj industriji mlijeka ide se na nešto niži stupanj kiselosti radi sigurnosti kakvoće proizvoda tijekom distribucije i potrošnje.Nowadays, when consumers are more aware of influence of feed on the health, yoghurt gains higher importance. Therefore, its consumption raises everyday. It is perfect fermented milk and source of high valuable nutrients. Yoghurt is one of the most prominent products in assortment of Dairy Industry Zenica. Manufacture of yoghurt was monitored during 10-month period i.e. from June 2002 to March 2003. Productions from 233 producing days were included in determination. Special attention was paid to quality of raw material for yoghurt manufacture. The quality of raw milk for yoghurt production was high. Average relative density was 1,030. Acidity varied from 6.11 to 6.64 °SH, with mean value of 6.28 °SH. Evaporating of milk and addition of skim milk dry powder were used for dry solids adjustment required for good quality yoghurt manufacture. Milk for yoghurt manufacture, had relative density from 1.035 to 1.036 with average value of 1.035. Acidity ranged from 7.07 to 7.59 °SH. Average acidity was 7.30 °SH. Fat content was in range from 1.94 to 2.00% and 1.98% in average. Yoghurt starter culture showed high acidic activity, as indicated in its acidity value before inoculation of yoghurt milk. Mean value of acidity of starter culture was 40.36 °SH with variations from 38.05 to 42.64 °SH. The acidity of final product varied from 37.36 to 38.81 °SH or 38.26 °SH in average. The acidity of yoghurt in Dairy Industry Zenica was adjusted to be somewhat lower than usual in order to keep high quality of products during distribution and consuming chain