Types of Yogurt

Types of Yogurt

Natural

Treatment

• no other flavours or sweeteners

Benefit

• pure yogurt taste
• nutrition of yogurt with no extra sugars

Flavoured

Treatment

• flavours are added to the yogurt at production stage

Benefit

• greater variety of tastes
• increased sweetness

Fruit

Treatment

• fruit pieces or pulp are added at production stage

Benefit

• greater variety of tastes, increased consumer appeal
• increased sweetness

Probiotic

Treatment

• Probiotic bacteria such as Lactobacillus acidophilus are added to the yogurt

Benefit

• added dietary and therapeutic effects for human health

Source: Australian Dairy Products Pocket Guide.

How Do We Make Yogurt Today?

In modern yogurt production, the milk must be of the highest bacteriological quality. This ensures the uninhibited development of beneficial yogurt culture.

There are five commercial steps in the making of yogurt:

1. Skim milk powder is added to pasteurised milk. This increases the protein content and helps produce the smooth texture and characteristic viscosity of yogurt.
2. The milk is then homogenised and pasteurised. This helps achieve the desired yogurt texture as it gives consistency to the particle (milk fat) sizes in the milk. This destroys all unwanted bacteria that may cause undesirable flavours. It also aids gel formation.
3. Starter cultures are added. These convert the lactose in the milk into lactic acid which, in turn, aids the setting of the yogurt.
4. The yogurt is stored in controlled temperatures (42°C–43°C) for an incubation period of between four and six hours.
5. As an option, fruit or flavourings may be added to enhance the taste and provide a wider range of products for consumers.
   

What's in a Name?

There are several styles of yogurt. Some may be presented as natural or with added fruit or flavouring.

For added health benefits, live probiotic bacteria can be added to any type of yogurt. Set yogurt is produced when fermentation at controlled temperatures sets the yogurt in tubs. It characteristically may have a flat surface with a thin ‘skin’ on top.

Usually natural or vanilla flavoured or with fruit or flavourings at the base, set yogurt is fairly thick in texture and devoid of whey separation (free moisture).

Stirred yogurt is made when fermentation is carried out in bulk and not in individual containers. Once the fermentation reaches the desired level, the yogurt is pumped through a cooler to stop fermentation. Only then is any added fruit or flavouring stirred in.
Drinking yogurt is produced similarly to stirred yogurt. The body is then diluted and mixed with a blend of flavours, fruit or berry juices, to provide a delicious, nutritious drink.

Soft serve/frozen yogurt results when a blend of sugars, stabilisers, emulsifiers and flavours are added to natural stirred yogurt. It is ideal as a frozen dessert as it maintains a smooth texture upon freezing.

Bring on the Flavours!

There are just so many varieties of yogurt on the market. Within each variety there are often differing fat levels from full cream milk, reduced fat or low (skim) fat to no fat.

For the pure taste of yogurt, natural yogurt has no added flavours or sweeteners. There are many flavoured yogurts - vanilla, honey and strawberry being the most popular. Most have added sugar or artificial sweeteners to enhance the flavours.

Fruit yogurts include fresh fruit pieces or sweetened fruit pulps. Most are contained in stirred yogurt while some have fruit on the bottom with naturally set yogurt on top.