Frozen yogurt

Frozen dessert
Frozen yogurt ( besides known as frogurt or by the tradename Froyo ; ) [ 1 ] is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. [ 2 ] Frozen yogurt is a freeze merchandise containing the same basic ingredients as ice cream, but contains live bacterial cultures. [ 3 ] normally more prostitute than ice cream ( the nip in function due to the lactic acid in the yogurt ), a well as lower in fat ( due to the habit of milk alternatively of cream ), it is different from ice milk and conventional soft serve. [ 4 ] Unlike yogurt, freeze yogurt is not regulated by the U.S. Food and Drug Administration ( FDA ), [ 5 ] but is regulated by some U.S. states, such as California. [ 6 ]

production [edit ]

Blueberry fixed yogurt

Reading: Frozen yogurt

Frozen yogurt consists of milk solids, some kind of bait, milk fat, yogurt culture ( normally Lactobacillus bulgaricus and Streptococcus thermophilus ), plus flavorings and sometimes coloring ( natural or artificial ). [ 2 ] [ 4 ] Milk fat comprises about 0.55–6 % of the yogurt ; added in quantities inversely proportional to the total of milk solids, it lends impressiveness to the yogurt. [ 2 ] Milk solids report for 8–14 % of the yogurt book, providing lactose for sweet and proteins for smoothness and increased resistance to melting. Sugar ( beet or cane ) provides 15–17 % of the yogurt ingredients ; in addition to adding sweetness, it increases the book of solid ingredients, improving body and texture. Gelatin and/or vegetable additives ( guar gum, carrageenin ) stabilize the yogurt, reducing crystal and increasing the temperature at which it will melt. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature variety. major companies often use assembly lines specifically dedicated to frozen yogurt production. milk products and stabilizing agentive role ( sulfur ) are combined and homogenized. At 32°C, the yogurt culture is added. The mix remains at this temperature until it sets and is quick for cooling. After that, the mix is cooled at a temperature of 0 to 4°C. Once it has reached the desire temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mix in, and the yogurt assortment is cooled at a temperature of −6 to −2°C. To create extra volume and smooth consistency, the air is incorporated into the yogurt as the mixture is agitated. With a sufficient amount of breeze in it, the yogurt gets quickly freeze to prevent the constitution of bombastic frost crystals, and then stored in a coldness put to be shipped.

Frozen yogurt can be made in a easy serve deep-freeze a lot the same direction as soft ice cream. Frozen yogurt mix is sold in either powder phase that needs to be desegregate with water or liquid form ready to pour into a soft serve car. A mix with high or low-fat message can be chosen, and the sum of breeze introduced into the cushy serve freeze yogurt is variable. The higher the fatness level, the more air the yogurt can absorb ; and the more air out goes into the mix as it freezes, the creamier the product will taste .

Uses [edit ]

Frozen yogurt with fruit and nuts

Frozen yogurt is served in a large assortment of flavors and styles. It besides has sugar-free and nonfat alternatives. Frozen yogurt shops normally offer a multitude of toppings, from fruit to nuts, popular cookie brands and candies. Some companies offer a more tart translation considered closer to the original recipe, whereas others focus on making their own preference more like ice skim. [ 7 ]

See besides [edit ]

References [edit ]

reservoir : https://nutritionline.net
Category : Healthy