🥛 Dairy Products: Cream and Yogurt
- Cream
🔹 Definition
Cream is the high-fat portion of milk obtained by separating fat from the liquid phase (skimmed milk). It is valued for its rich taste, smooth texture, and wide application in both direct consumption and food manufacturing.
🔹 Production Process
Separation – milk is centrifuged to separate fat globules from skimmed milk.
Standardization – adjustment of fat content to desired level.
Pasteurization – heat treatment (e.g., 85 °C for 15 sec) to ensure microbial safety.
Homogenization (optional) – to prevent creaming and improve texture.
Cooling and packaging – to preserve freshness.
🔹 Types of Cream (by fat content)
Light cream – 10–18% fat (often used in coffee).
Whipping cream – 30–36% fat (can be whipped into foam).
Heavy cream / Double cream – 36–48% fat (very rich, used in desserts and sauces).
Sour cream – cream fermented by lactic acid bacteria, with a sour taste and thicker texture.
🔹 Applications
Direct consumption (in coffee, desserts).
Ingredient in butter production.
Basis for sauces, soups, ice cream, and confectionery.
- 2. Yogurt
🔹 Definition
Yogurt is a fermented milk product obtained by the action of specific starter cultures:
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
These bacteria work symbiotically, converting lactose into lactic acid, which leads to protein coagulation, a gel-like texture, and a characteristic sour flavor.
🔹 Production Process
Standardization of milk – adjustment of fat and solids content.
Heat treatment – 85–90 °C for 30 minutes (destroys microbes and denatures proteins, improving texture).
Cooling to incubation temperature – ~42–45 °C.
Inoculation – addition of starter cultures.
Fermentation – 3–6 hours until pH reaches ~4.6.
Cooling – stops fermentation and stabilizes product.
Addition of fruit, sugar, or flavorings (optional).
Packaging and storage.
🔹 Types of Yogurt
Set yogurt – fermented directly in retail containers; firm gel texture.
Stirred yogurt – incubated in tanks, then stirred and packed; creamier consistency.
Drinking yogurt – stirred and diluted to lower viscosity.
Frozen yogurt – sweetened, frozen dessert alternative to ice cream.
Probiotic yogurt – enriched with beneficial bacteria (e.g., Bifidobacterium, Lactobacillus acidophilus).
🔹 Health Benefits
Easier to digest than milk (lower lactose).
Source of high-quality protein, calcium, vitamins B2 and B12.
Contains probiotics that support gut microbiota.