TECHNOLOGY FOR MANUFACTURE OF PROTEIN FORTIFIED FUNCTIONAL FROZEN YOGHURT
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Date
2021
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Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand
Abstract
Frozen yoghurt, a tangy combination of ice-cream with yoghurt is a globally established
category. Frozen yoghurt, also referred to as yoghurt ice cream, is a frozen dessert made
from milk fermented with the use of yoghurt starter bacteria (Lactobacillus delbrueckii
ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus). It has a titratable acidity
around 0.30 per cent lactic acid. Frozen yoghurt may contain fruit, fruit pulps/juice,
fibers, hydrocolloids and other fortificants which may improve its rheological and sensory
properties. Utilization of chakka (concentrated yoghurt) and chhana in place of yoghurt in
frozen yoghurt could improve its nutritional, functional and physico-chemical properties.