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Individual Project FSCN 4312 Fall 2014 Name Fruit‐Flavored Yogurt

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Individual Project FSCN 4312 Fall 2014 Name Fruit‐Flavored Yogurt Individual Project FSCN 4312 Fall 2014 Name Fruit‐Flavored Yogurt II. Summary Fruit‐flavored yogurt is a fermented milk product cultured with lactic‐acid producing bacteria, including Lactobacillus bulgaricus and Streptococcus thermophiles, and flavored with the addition of whole fruits, fruit purees, or fruit variegates. Optional ingredients may include vitamins, stabilizers, and colorants, among others. The percent milkfat of the yogurt prior to addition of fruits and flavors must be a minimum of 3.25%. Percent milk solids not fat must be a minimum of 8.25%, and titratable acidity (percent lactic acid) must be a minimum of 0.9%. Raw ingredients one may find in fruit‐flavored yogurt include cream, milk, lowfat milk, or skim milk (or a combination of these), lactic‐acid producing bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles), sugar or other sweeteners, stabilizers, fruit and fruit flavorings, color additives, and vitamins. In the example used for the analysis at present, the four ingredients in greatest abundance were cultured, pasteurized grade A lowfat milk, sugar, strawberries, and modified corn starch. The following components of pasteurized grade A milk are tested: milkfat, milk solids not fat, protein, and lactose (all by mid infrared spectroscopy), total plate count (by Standard Plate Count Method), somatic cell count (by Direct Microscopic Somatic Cell Count, DMSCC), coliform count (by Petrifilm Coliform Count Method), beta lactam antiobiotic residues (by Quantitative Bacillus stearothermophilus Disc Method), temperature, titratable acidity (by phenophthalein indicator), and pasteurization (Scharer Spectrophotometric ALP Method). Tests performed on strawberries (typically in the form of a strawberry variegate), sugar, and modified corn starch are likely done by the supplier as a measure to meet the requirements of the certificate of analysis (COA), but could also be performed by the yogurt manufacturer. Sugar would be tested for moisture, polarization, invert sugar content, sulfated ash, and color. Strawberry variegate would typically be tested for Brix, titratable acidity, viscosity, total aerobic plate count, yeast and mold count, and coliform count in order to meet manufacturer specifications. Finally, corn starch may be tested for pH, sulfur dioxide, residual solvents, oxidants, percent ash, percent moisture and, as a complementary measure, iron; these tests would be accompanied by additional microbiological tests. During processing, samples are pulled out at three different stages for quality testing. After the first step, wherein all ingredients save fruits, fruits flavorings, and cultures, are blended, samples are pulled for tests on milkfat and total solids not fat by mid infrared radiation analysis. The succeeding steps include pasteurization of the milk blend, homogenization, cooling, and inoculation with cultures. The remaining order of processing depends on whether Swiss style yogurt or set style yogurt is being produced. If Swiss style yogurt is desired, fermentation precedes the addition of fruits and fruit flavorings; if set style yogurt is desired, unfermented yogurt is poured over a layer of fruit and then fermentation occurs. In either case, samples are pulled out after fermentation for tests on pH or titratable acidity (titratable acidity is tested by the phenophthalein indicator method) and after addition of fruits and fruit flavorings for tests on Brix (by the Spindle method). Both processing schemes end with blast cooling and refrigerated storage and distribution. Samples of the final fruit‐flavored yogurt product are withdrawn for testing of several components. Milkfat of yogurt may be tested by the Mojonnier method, total solids not fat may be determined by the difference in total fat content and total solids content (by forced draft oven), and protein may be determined by the Kjeldahl method. Microbiological testing includes a coliform count by Petrifilm High‐ Sensitivity Coliform Count Plates and a yeast and mold count by the Hydrophobic Grid Membrane Filter Method. Viscosity, titratable acidity (percent lactic acid), and calcium where desired are additionally measured. Percent lactic acid can be determined by a spectrophotometric method, while calcium is often determined by Atomic Absorption Spectrophotometry. III. Summary of Standard of Identity Yogurt is the product of culturing cream, milk, partially skimmed milk, skim milk, or a combination of these products with a culture containing Lactobacillus bulgaricus and Streptococcus thermophiles, both of which produce lactic acid. Optional ingredients that may be added at the time of culturing include vitamins (e.g. vitamin A or D), ingredients intended to decrease the total nonfat solid content (e.g. concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins or modified whey), most nutritive carbohydrate sweeteners (with the exception of blackstrap molasses and table syrup), flavor additives, color ingredients, and stabilizers. Prior to any flavors (including fruit flavors) being added to the yogurt, percent milkfat must be at least 3.25, percent milk solids not fat content must be at least 8.25, and titratable acidity (lactic acid) must be at least 0.9 percent. Homogenization and pasteurization or ultrapasteurization of the product is required before the addition of bacterial culture and may be conducted on the final product to control microbial growth (21 CFR 131.200). IV. Nutritional Composition Nutrient Composition of Fruit‐Flavored Yogurt Declared Actual (rounded) Actual % (rounded) Amount Values of Daily Value % Daily Per Amount Per Daily Per Value Per Nutrient Servinga,b Servinga,c Valuec Servinga,c Servinga,c Calories 168 Cal 170 Cal Calories from fat 17.6 g 20 Cal Total fat 1.95 g 2.0 g <65 g 3.00% 3% Saturated fat 1.261 g 1.0 g <20 g 6.31% 5% Cholesterol 8 mg 10 mg <300 mg 2.67% 3% Sodium 90 mg 90 mg <2400 mg 3.75% 4% Total carbohydrate 31.69 g 32 g 300 g 10.56% 11% Dietary fiber 0.0 g 0 g 25 g 0.00% 0% Sugars 31.69 g 32 g Protein 6.77 g 7.0 g 50 g 135.40% 14% Vitamin A 68 IU ‐‐ 5,000 IU 1.36% 2% Vitamin C 1.0 mg ‐‐ 60 mg 1.67% 2% Calcium 235 mg ‐‐ 1000 mg 23.50% 25% Iron 0.10 mg ‐‐ 18 mg 0.56% 0% aServing size: 6 oz. (178g) bNutritional data obtained from USDA National Nutrient Database for Standard Reference, Release 27, 2014 cDaily Values and rounding rules obtained from: 21 CFR 101.9 V. Product Description Fruit‐flavored yogurt is a creamy and viscous fermented milk product with fruit and/or fruit flavorings either blended in (Swiss style yogurt) or on the bottom (set style yogurt). VI. Raw Ingredients A. List of raw ingredients (Yoplait Original: Strawberry Banana) Cultured Pasteurized Grade A Lowfat Milk, Sugar, Strawberries, Modified Corn Starch, Nonfat Milk, Banana Puree, Kosher Gelatin, Citric Acid, Natural Flavor, Tricalcium Phosphate, Pectin, Colored with Carmine, Vitamin A Acetate, Vitamin D3. With active yogurt cultures including L. Acidophilus. B. Tests on raw ingredients: Sampling: randomly selected packages of milk product are collected and placed in a sample case with a temperature control sample at 0‐4.4°C; analysis should being before 48 hours. If milk is not packaged in individual containers, 100mL of thoroughly mixed product is transferred to a sample case for analysis (Hooi et al., 2004). Tests on sugar, strawberries, and modified corn starch are usually performed by the supplier to comply with their certificate of analysis, but may also be performed by the yogurt manufacturer, in which case representative samples of each are pulled for analysis. 1. Cultured, Pasteurized Grade A Lowfat Milk: Milkfat Content a. Test: Mid Infrared Spectroscopy (MIR) b. Reference: Hooi et al., 2004; Schoenfuss (Personal Communication); AOAC, 2012, Method 972.16 c. Reason for Measuring: The milkfat content of milk must be measured in order to comply with the final standard of identity of yogurt, as well as manufacturer specifications. d. Principle: The infrared instrument first homogenizes the sample, then bombards it with infrared radiation at a wavelength (or range of wavelengths) corresponding to the wavelength at which the component of interest (e.g. fat) absorbs light. Radiation of a reference wavelength just outside the optimal range of the functional group (where only a small amount of light is absorbed by the component) is also used. To determine fat content, wavelengths are chosen based on the frequency at which the carbonyl groups of ester bonds in glycerides and/or the methyl groups of fatty acids absorb light. Carbonyl groups absorb light between 5.72 and 5.76µm (reference wavelength of 5.58µm), and methyl groups absorb light between 3.48 and 3.51µm (reference wavelength of 3.57µm). Absorption can be correlated to concentration of the component using a standard established by a primary method. 2. Cultured, Pasteurized Grade A Lowfat Milk: Milk Solids Not Fat a. Test: MIR b. Reference: Hooi et al., 2004; Schoenfuss (Personal Communication); AOAC, 2012, Method 972.16 c. Reason for Measuring: Milk solids not fat must be measured in order to comply with the standard of identity for the final product, yogurt, and to meet manufacturer specifications. d. Principle: See VI.B.1.d. Once primary values of individual components have been calculated, these values can be used to determine total solids not fat in the sample. 3. Cultured, Pasteurized Grade A Lowfat Milk: Protein a. Test: MIR b. Reference: Hooi et al., 2004; Schoenfuss (Personal Communication); AOAC, 2012, Method 972.16 c. Reason for Measuring: Protein may be measured to meet manufacturer specifications. d. Principle: See VI.B.1.d. Secondary amide groups absorb optimally between 6.46 and 6.60µm; a reference wavelength of 6.7µm may be used. 4. Cultured, Pasteurized Grade A Lowfat Milk: Lactose a. Test: MIR b. Reference: Hooi et al., 2004; Schoenfuss (Personal Communication); AOAC, 2012, Method 972.16 c. Reason for Measuring: Lactose is the primary carbohydrate/sweetener in milk.
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