Yogurt and fermented powders

EPILAC – A unique range of fermented and yogurt powders

Before we talk about yogurt powder, let’s start with yogurt – What is yogurt ?

According to the CODEX Alimentarius, yogurt is a dairy product obtained by fermentation of milk by specific micro-organisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) which must be alive, active and abundant in the product.

What are lactic acid bacteria ?

Lactic acid bacteria are a heterogeneous group of bacteria which play a significant role in a variety of fermentation processes. Lactic acid bacteria include a large number of bacteria including lactobacilli, lactococci, enterococci, streptococci and leuconostocs.

The best known are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, lactic acid bacteria that are specific to yogurt.

The good selection of lactic acid bacteria, combined with management of the process (concentration, temperature and duration of fermentation), adds to the flavor, texture and nutritional value of the final yogurt product.

How is yogurt made ?

There are many types of yogurt on the market : Greek yogurt, 0% fat yogurt, whole milk yogurt, flavored yogurt, drinking yogurt, yogurts to be eaten with a spoon, etc.

Yogurt powders are made from skimmed yogurt :

• Skimmed milk yogurt is produced from non-fat milk standardized for nitrogen,
• The skimmed milk preparation is pasteurized and cooled to (40-45°C) and the ferments are added,
• Lactic fermentation takes place in fermentation tanks until the desired texture is reached,
• The coagulum is then cooled, stirred and packaged for storage at a refrigerated temperature.

What is lactic fermentation ?

Lactic fermentation is the process by which milk is converted into yogurt. It results from the action of lactic ferments,

During fermentation, milk sugar (lactose) is first converted into glucose and galactose, and then these simple sugars are converted into lactic acid.
The formation of lactic acid gives some acidity (pH 4.5), which helps to coagulate the proteins (caseins and caseinates) and set the milk, producing the specific texture of yogurt.

Lactic fermentation also produces compounds (carbon dioxide, peptides, amino acids, etc.) that give yogurt its particular flavor.

What are the benefits of yogurt ?

• It is rich in vitamins and minerals
  • Yogurt provides almost all the nutrients your body needs :
    • High calcium content necessary for healthy teeth and bones,
    • B vitamins that may protect against heart disease and certain birth defects of the neural tube,
    • Phosphorus and potassium are essential minerals needed for several biological processes, such as blood pressure regulation, metabolism and bone health.
• Rich in proteins
  • Yogurt is very rich in proteins. Proteins are useful for appetite and weight management.
• Provides essential amino acids
  • Amino acids are the building blocks of proteins. There are 9 ‘essential’ amino acids – those that the human body cannot produce on its own – and must be obtained from the diet. Yogurt is a source of high-quality proteins and contains all these essential amino acids, which are essential nutrients that play a vital role not only in growth, repair and development, but also in immunity, and the health of bones, muscles, skin and nerves.
• Digestive health benefits
  • By containing live probiotics, yogurt may boost digestive health by reducing symptoms of common gastrointestinal disorders, such as bloating, diarrhea and constipation.
• It may strengthen your immune system
  • Yogurt provides probiotics, vitamins and minerals, all of which may boost immune health and prevent certain diseases.

Why transform yogurt into yogurt powder ?

Drying yogurt and turning it into powder aims to better preserve it. But yogurt powder has other advantages for the food industry.

• Yogurt powder has a much longer shelf life than fresh yogurt and does not need to be refrigerated because it has a low moisture content.
• The powder is easy to transport, small in volume.
• The powder also increases the possibilities for the use of yogurt in various food applications where the fresh liquid form cannot be used: chocolate, confectionery, seasoning, etc…
• Yogurt powder is produced using the spray drying process used to manufacture milk powder.

EPILAC – our unique range of yogurt powders

What makes our yogurt powders unique?

Our yogurt powders offer :

• A rounded flavor combined with a pleasant yogurt taste,
• Natural acidity.

They are :

• Easy to implement and versatile,
• ‘Clean label’,
• Suitable for dry mixes due to a higher microbiological quality.

In addition, using solid technical expertise, we have been able to develop a unique manufacturing process allowing mixtures of milk and live cultures to be dried, maintaining the live cultures as needed all throughout the process and up to the resulting powder.

As a result, our Epilac range is made up of both powders containing live cultures and powders with inactive flora. We have also recently developed new ethnic references to satisfy consumers looking for adventure and authenticity through new flavors.

Here are a few examples of applications in which our customers have successfully used our fermented powders :

• Fillings and toppings for pastries and Viennese bakery products,
• Ice cream and frozen desserts,
• Fresh dairy products,
• Room temperature stable yogurt snacks,
• Drinking yogurt and other drinks,
• Nutritional products.

Whether you are looking for functionality, nutritional properties or taste qualities, you’ll find it in our yogurt powders !

A few examples of our range:

Extra sour yogurt powder

• Typical taste of yogurt,

• Strong acidity,

• Maximum flavour,

• Without additives,

• Various food applications (coating, ice cream, filling & drink).

 

 

Low fat yogurt powder 48

– The all-inclusive solution

• The characteristic taste of yogurt,
• Bacteria that are still alive in the powder,
• Same nutritional quality as skim milk,
• “Yogurt” designation in the Codex,
• Easy to incorporate into your recipes,
• Perfect for numerous applications.

Would you like the same ingredient in ferments that do not contain live microorganisms? Ask for our EPIYOG 47 !

Kefir Powder – Our original kefir powder !

• A combination of bacteria and yeast used to make traditional kefir,
• Same nutritional benefits as fresh kefir,
• A typical organoleptic profile of ripe fruit.

 

 

Are you interested in developing an original yogurt powder ? Contact us !