{"id":984,"date":"2025-09-12T11:15:08","date_gmt":"2025-09-12T11:15:08","guid":{"rendered":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=984"},"modified":"2025-09-13T15:10:13","modified_gmt":"2025-09-13T15:10:13","slug":"dairy-products","status":"publish","type":"page","link":"https:\/\/dairyproducts.rafk.if.ua\/?page_id=984","title":{"rendered":"Dairy products"},"content":{"rendered":"\t\t
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\ud83e\udd5b Dairy Products: Cream and Yogurt\"\"<\/u><\/strong><\/p>

  1. Cream<\/u><\/strong><\/li><\/ol>

    \ud83d\udd39 Definition<\/strong><\/p>

    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.<\/p>

    \ud83d\udd39 Production Process<\/strong><\/p>

    Separation <\/strong>\u2013 milk is centrifuged to separate fat globules from skimmed milk.<\/p>

    Standardization <\/strong>\u2013 adjustment of fat content to desired level.<\/p>

    Pasteurization<\/strong> \u2013 heat treatment (e.g., 85 \u00b0C for 15 sec) to ensure microbial safety.<\/p>

    Homogenization (optional)<\/strong> \u2013 to prevent creaming and improve texture.<\/p>

    Cooling and packaging <\/strong>\u2013 to preserve freshness.<\/p>

    \ud83d\udd39 Types of Cream (by fat content)<\/u><\/strong><\/p>

    Light cream<\/strong> \u2013 10\u201318% fat (often used in coffee).<\/p>

    Whipping cream<\/strong> \u2013 30\u201336% fat (can be whipped into foam).<\/p>

    Heavy cream \/ Double cream<\/strong> \u2013 36\u201348% fat (very rich, used in desserts and sauces).<\/p>

    Sour cream<\/strong> \u2013 cream fermented by lactic acid bacteria, with a sour taste and thicker texture.<\/p>

    \ud83d\udd39 Applications<\/u><\/strong><\/p>

    Direct consumption (in coffee, desserts).<\/p>

    Ingredient in butter production.<\/p>

    Basis for sauces, soups, ice cream, and confectionery.<\/p>

    1. 2. Yogurt<\/u><\/strong><\/li><\/ol>

      \ud83d\udd39 Definition<\/strong><\/p>

      Yogurt is a fermented milk product obtained by the action of specific starter cultures:<\/p>

      Lactobacillus delbrueckii subsp. bulgaricus<\/p>

      Streptococcus thermophilus<\/p>

      These bacteria work symbiotically, converting lactose into lactic acid, which leads to protein coagulation, a gel-like texture, and a characteristic sour flavor.<\/p>

      \ud83d\udd39 Production Process\"\"<\/strong><\/p>

      Standardization of milk<\/strong> \u2013 adjustment of fat and solids content.<\/p>

      Heat treatment<\/strong> \u2013 85\u201390 \u00b0C for 30 minutes (destroys microbes and denatures proteins, improving texture).<\/p>

      Cooling to incubation temperature<\/strong> \u2013 ~42\u201345 \u00b0C.<\/p>

      Inoculation <\/strong>\u2013 addition of starter cultures.<\/p>

      Fermentation<\/strong> \u2013 3\u20136 hours until pH reaches ~4.6.<\/p>

      Cooling <\/strong>\u2013 stops fermentation and stabilizes product.<\/p>

      Addition of fruit, sugar, or flavorings (optional).<\/strong><\/p>

      Packaging and storage.<\/strong><\/p>

      \ud83d\udd39 Types of Yogurt<\/u><\/strong><\/p>

      Set yogurt<\/strong> \u2013 fermented directly in retail containers; firm gel texture.<\/p>

      Stirred yogurt<\/strong> \u2013 incubated in tanks, then stirred and packed; creamier consistency.<\/p>

      Drinking yogurt<\/strong> \u2013 stirred and diluted to lower viscosity.<\/p>

      Frozen yogurt<\/strong> \u2013 sweetened, frozen dessert alternative to ice cream.<\/p>

      Probiotic yogurt<\/strong> \u2013 enriched with beneficial bacteria (e.g., Bifidobacterium, Lactobacillus acidophilus).<\/p>

      \ud83d\udd39 Health Benefits<\/u><\/strong><\/p>

      Easier to digest than milk (lower lactose).<\/p>

      Source of high-quality protein, calcium, vitamins B2 and B12.<\/p>

      Contains probiotics that support gut microbiota.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      🥛 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 \u2013 milk is centrifuged to separate fat globules from skimmed milk. Standardization \u2013 adjustment of fat content to desired level. Pasteurization \u2013 heat treatment (e.g., 85 \u00b0C for 15 sec) to ensure microbial safety. Homogenization (optional) \u2013 to prevent creaming and improve texture. Cooling and packaging \u2013 to preserve freshness. 🔹 Types of Cream (by fat content) Light cream \u2013 10\u201318% fat (often used in coffee). Whipping cream \u2013 30\u201336% fat (can be whipped into foam). Heavy cream \/ Double cream \u2013 36\u201348% fat (very rich, used in desserts and sauces). Sour cream \u2013 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 \u2013 adjustment of fat and solids content. Heat treatment \u2013 85\u201390 \u00b0C for 30 minutes (destroys microbes and denatures proteins, improving texture). Cooling to incubation temperature \u2013 ~42\u201345 \u00b0C. Inoculation \u2013 addition of starter cultures. Fermentation \u2013 3\u20136 hours until pH reaches ~4.6. Cooling \u2013 stops fermentation and stabilizes product. Addition of fruit, sugar, or flavorings (optional). Packaging and storage. 🔹 Types of Yogurt Set yogurt \u2013 fermented directly in retail containers; firm gel texture. Stirred yogurt \u2013 incubated in tanks, then stirred and packed; creamier consistency. Drinking yogurt \u2013 stirred and diluted to lower viscosity. Frozen yogurt \u2013 sweetened, frozen dessert alternative to ice cream. Probiotic yogurt \u2013 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.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-984","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=984"}],"version-history":[{"count":10,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/984\/revisions"}],"predecessor-version":[{"id":1139,"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=\/wp\/v2\/pages\/984\/revisions\/1139"}],"wp:attachment":[{"href":"https:\/\/dairyproducts.rafk.if.ua\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}