5.5 Iaurtul de baut 5.5.1 Iaurtul de baut este un iaurt agitat de vascozitate mica si consumat ca o bautura racoritoare.

Iaurtul traditional turcesc este cunoscut sub numele de ayran, iar Akin si Rice (1994) au detaliat etapele de productie. Ayran poate fi produs din lapte gras, si dupa fermentare, se adauga 35% apa si 1g sare 100-1, se amesteca pentru a indeparta granulele de unt, se impacheteaza si se pastreaza la temperatura de 5 grade C. Cu toate acestea, n cazul n care grsimea este standardizata la 1,5 g 100 g-1 iar SNF din lapte nu este fortificat, iaurtul (de exemplu Ayran) este amestecat cu sare (1g100g-1), ambalate i depozitate n frigider. Standardul turc de Ayran este dup cum urmeaz (g 100 g-1): ap 90.5, 9.5 TS, SNF 8, acid lactic 1.6, sare 1 (opional) i fr microorganisme patogene (Akin i Rice, 1994). n Liban, un produs similar cu Ayran se face din lapte degresat i aromat cu extras de menta. Tipurile de iaurturi de baut europene i nord-americane sunt fcute dintr-o baz de lapte cu continut sczut de grsimi solide iar fabricarea unui astfel de produse este posibil n cele mai multe tipuri de fabrici de iaurt. n conformitate cu practica normal de producie coagularea iaurtului este tratata foarte atent, dar atunci cnd este fabricat iaurtul de but, pompele pozitive sunt nlocuite cu cele centrifuge pentru a transfera iaurtul din tancurile de incubaie in racitoare. Alternativ, viteze mai mari de agitaie sunt utilizate pentru a rupe coagulul dup fermentare, sau, uneori, iaurtul rece este trecut printr-un omogenizator, fr aplicarea presiunii. Pana in 1980, multi cercetatori au publicat date despre iaurtul de baut (Pedersen and Poulsen, 1971; Grozdova, 1971; Rousseau, 1974; Morley, 1978, 1979a, b; Rhodes, 1978; Anon., 1979a, 1980a, 1981, 1986d; Lang, 1979, 1980; Ross, 1980; Hendricus and Evers, 1980; Yaygin, 1980; von Klupsch, 1981; Lavrenova et al., 1981), pe cand Mann (1983a, b, 1985a, b, 1988a, b) a publicat o imbunatatire a aspectelor tehnologice si stiintifice ale iaurtului de baut (vezi von Klupsch, 1984; Charalambous, 1986; Driessen and Loones, 1992).

5.5.2 Aspecte ale procesarii Conform Bylund (1995), procesele comerciale pentru producerea iaurtului de baut ar putea fi clasificate n urmtoarele tipuri: Iaurt amestecat omogenizat, rece si ambalat; termenul de valabilitate de 2-3 sptmni la 5 C. Iaurt amestecat omogenizat, pasteurizat (de exemplu, temperatur sczut) i aseptic ambalat; termenul de valabilitate de 1-2 luni la 5 C. Iaurt amestecat omogenizat, UHT i aseptic ambalat; Perioada de valabilitate de mai multe luni la temperatura ambiant (vezi Fig. 5.3). In general, laptele este folosit pentru producerea iaurtului de baut dar in unele cazuri, alti aditivi alimentari pot fi adaugati laptelui. Cateva exemple pot include adaugarea extractului de malt (Zobkova et al., 1985concentrat de zer sau fin de soia (Rossi i Clementi, 1984; Kolesnikova et al, 1986.), zer: amestec btut (60:40) (. Srivastava et al, 1985), tomate i lapte praf degresat (Yokota et al, 1989). , crema de zar dulce (Choprea i Gandhi, 1989, 1990;. Gritsenko et al, 1993), o enzim-hidrolizat de semine de lupin de lapte (Han et al, 1985.), extract de ginseng rosu (Song et al, 1992.) i a culturilor pe baz de iaurt i acid comestibile

(Hidalgo i Dalan, 1984). Se poate spune totusi ca unele din aceste produse ar trebui sa fie cunoscute drept bauturi, nu iaurturi de baut. Baza de lapte si diversii aditivi sunt fermentati in mod normal cu o cultura incepatoare de iaurt dar o gama mare de culturi amestecate au fost folosite. Cateva exemple sunt amintite in Tabelul 5.4. Acidificarea lenta a laptelui de L. delbrueckii subsp. bulgaricus and Lactobacillus paracasei subsp. paracasei pentru >48 si 140 de ore, a ajutat la minimizarea precipitarii de proteina in produs (Kang and Lee, 1985; So, 1986). Cu toate acestea, separarea de zer poate fi o problem n timpul fabricarii iaurtului de but i este necesar s se ncorporeze un stabilizator n baza de lapte (Towler, 1984; Foley i Mulcahy, 1989; Tuohy, 1990). Syneresis a fost miminizat ntr-o butur de cultur fcuta din lapte batut dulce prin adugarea de gelatin sau gelatin celuloz carboxylmethyl (Choprea i Gandhi, 1990), pasta de mere pectina (Yukalo et al., 1991) sau la aproximativ 0.4 g100g-1 Mexpectin RS450 (Anon., 1983a, 1984). Van Hooydonk et al. (1984a, b) a raportat faptul c variaiile n secvenele de prelucrare ale iaurtului de but (de exemplu, omogenizarea dupa, nu inaintea pasteurizarii sau cu omogenizarea atat inainte cat si dupa pasteurizare), nu au afectat stabilitatea produsului; ei au recomandat ca omogenizarea o singura data la 15 Mpa a fost suficient, n prezena pectinei adaugate (aproximativ 0,4 g100g-1). O vedere similare n ceea ce privete efectul omogenizarii n amonte (de exemplu inaintea pasteurizarii) sau a omogenizarii in aval (de exemplu dup pasteurizare), asupra stabilitatii Labanului (un iaurt natural din Orientul Mijlociu), a fost prezentata de ctre McKenna (1987). Cu toate acestea, studiile de depozitare la temperaturi diferite pe perioada de valabilitate a iaurtului lichid au fost raportate de ctre Lee et al. (1993) iar produsul a fost stabil timp de 16 zile la 5 C i 10 C, de 12 zile la 15 C i 6 zile la 20 C; numrul de celule viabile al organismelor de iaurt au fost selectate ca un indice de calitate care ar putea fi legat de gustul senzorial al produsului n timpul stocrii. Iaurtul de baut este n mod normal aromat cu piureuri de fructe sau sucuri iar consumatorii studiati n Statele Unite ale Americii au preferat capsunile si zmeura (White et al, 1984;. Ryan et al, 1984.), n timp ce n Germania, testele senzoriale cu copii ntre 8-14 ani (N = 222) au identificat coninutul de zahr optim ca 8.3g100g-1 (Endres, 1992). Cu toate acestea, atitudinile consumatorilor fa de sucul natural de fructe versus arome adugate i colorani n iaurtul de baut au fost n favoarea primei variante (Cramwinckel i Herstel, 1988a, b). Alte arome de fructe, care au fost utilizate n iaurtul de but sunt morcov i concentrat de mere (Kolesnikova et al., 1986), ananas (Srivastava et al, 1985.), lmie sau concentrat de portocale (Arsov, 1983) i sucuri de fructe, concentrate sau esene (Evers, 1983). Prelucrarea iaurtului de but in fabrica Dan-Maelk din Danemarca are a fost data n detaliu (Anon., 1986a-c). Compoziia chimic brut a produsului (g100g-1) este: 3.5 grsime, proteine 3,8 i zahr 8; fructe sterile (de exemplu, fara stabilizatori i conservani) se adaug cu o rata de 15 g100g-1. Produsul este ambalat aseptic ntr-o cutie de carton cu capac cu filet folosind o masina Cherry-Burrell QL-9 pe care este montata o valva rotativa Posi-Fill care se pot ocupa de bucati de fructe pn la 1.3cm. Au fost prezentate ilustraii de alte tipuri de containere (cutii, sticle de sticl sau de non-transparent din plastic sticle), care sunt utilizate pentru a ambala iaurtul de baut (Anon., 1987a, 1989, 1997; Kimbrell i Willman, 1993;

Reiter, 1994). Cu toate acestea, capacitatea sticlelor de plastic de a absorbi compui aromati din iaurtul de baut a fost studiata de Linseen et al. (1992) (a se vedea, de asemenea, capitolul 2 i seciunea 2.13.5 i Tagliaferri, 1989). Compoziia chimic a iaurtului de but poate varia de la o ar la alta pentru a satisface cererea consumatorilor i o formulare tipica (g 100 g-1) ar putea fi: grsimi pn la 1,5, lapte SNF aproximativ 9, zahr pn la 8, stabilizator(i) aproximativ 0,5, siropuri de fructe sau piure de fructe 5-15. Dup cum este mentionat n alt parte, produsul este uneori tratat cu caldura (pasteurizat sau UHT), pentru a-i prelungi calitatea de pstrare. Cu toate acestea, nu sunt disponibile date adecvate cu privire la vnzrile globale de iaurt de but, n diferite pieelor, dar n SUA, vnzrile de astfel de produse n 1992 au fost estimate la aproximativ 13 milioane dolari SUA (Pontikis, 1992). De asemenea, Ayran a fost folosit cu succes pentru administrarea pe cale oral a sarurilor de rehidratare i a fost preferat de ctre copii n locul apei pentru tratamentul de gastroenterita (Caglayan et al., 1989).

5.5.3 Other beverage products Soft drinks are extremely popular worldwide and, according to Duitschaever and Ketcheson (1974), a yoghurt beverage (flavoured with natural orange, lemon, cherry or apple) has the effect of improving the thirst quenching quality and refreshing taste of ordinary yoghurt and causing a pleasant tingling sensation on the tongue. However, the fermentation of milk by lactic acid bacteria and yeasts is widely used in east Europe and Russia for the manufacture of kefir and koumiss, and this type of fermentation releases lactic acid, alcohol, carbon dioxide and aromatic flavouring compounds into the product. A process has been developed for the Japanese market in which a yeast (genus Kloeckera) is precultured in the milk before the production of yoghurt. The milk is then sterilised, cooled to incubation temperature and finally inoculated with a mixed culture of S. thermophilus and L. delbrueckii subsp. bulgaricus. Details of the process have been reported by Kuwabara (1970).The yoghurt beverage has the following characteristics: it contains aromatic flavouring compounds produced by the yeast, but no alcohol or gas: it contains a higher viable cell count of the starter cultures than conventional yoghurt, since the yeast metabolites enhance the activity of the starter culture; and the beverage does not suffer from whey separation. A rather different Bulgarian beverage, which is specially formulated for the market in Russia, consists of 3554% yoghurt, 2040% natural fruit or vegetable puree, 2830% syrup plus apple pectin and 0.10.2% citric acid. The mixture is homogenised, sterilised at 120130C for 5070s, cooled and packaged (Arolski et al., 1979), but the popularity of the product, particularly against a wider market, has not been tested. Kondratenko (1994) reported a high protein product made from high protein powders (casein and blood hydrolysate or casein and whey protein) and cultured with L. delbrueckii subsp. bulgaricus (2.5 109 cfug-1) which is suitable for dietetic or sports purposes; this product could be consumed as a beverage rehydrated in milk, water or juice. Alternatively, yoghurt-like beverages could be made with vegetable flours (soyabean, peas, lupin and horse bean) fermented with a yoghurt starter culture; however, reduced lactic acid production was observed when compared with a milk-based beverages and L. delbrueckii subsp. bulgaricus exhibited no significant growth (Rossi, 1982). 5.5.4 Carbonated yoghurt Carbonated yoghurt can be manufactured in either a liquid or a dry form. The

former type is, in effect, a carbonated, flavoured drinking yoghurt, while the dry mix gradually releases carbon dioxide (CO2) when the powder is reconstituted with water. Liquid carbonated yoghurt can be made using one of the following techniques. (a) A soya protein whipping agent is used with stabilisers (carboxymethylcellulose and xanthan gum) in the yoghurt/milk mixture; the liquid product, on shaking, develops frothiness which is maintained during consumption (Igoe and 2000 Woodhead Publishing Limited Taylor, 1983). (b) The processed milk base is carbonated with CO2, followed by fermentation with the starter culture (Castberg and Rystaad, 1990; see also Meyer and Mizandjian, 1991). (c) Carbonation of a yoghurt beverage was achieved by homogenising the product (i.e. yoghurt containing sugar and type 428 yoghurt stabiliser) at 4.8 Pa and 4C (Choi and Kosikowski, 1985; Driessen and Loones, 1992). The dry carbonated yoghurt has been explained in detail by Schenk (1980). He has reported the following advantages when using certain carbonates: (a) The presence of metal carbonates in the mix tends to neutralise the acid in the yoghurt, so that carbonated yoghurt is less acidic and has a pH around 7, (b) Although different types of metal carbonates could be used, the addition of calcium carbonate rather than sodium carbonate is advantageous; the former compound tends to dissolve at a slower rate in water, and so gradually releases the CO2 into the reconstituted product, otherwise the carbonated yoghurt tends to go flat within a very short period of time, and (c) The addition of various types of calcium compound to the dried mix improves the opacity of the carbonated yoghurt, since the calcium reacts with various acids to form insoluble salts (see also Anon., 1998). However, the beverage concentrate, details of which have been given by Kolesnikova et al. (1986), could be diluted with carbonated water to produce a fizzy beverage (see Section 5.5.2).

Fig. 5.3 Illustrations of some processing plants that could be used for the manufacture of drinking yoghurt with the anticipated shelf life indicated:A, homogenised and cooled, shelf life 23 weeks, refrigerated; B, homogenised, pasteurised and aseptically packaged, shelf life 12 months, refrigerated; C, homogenised, UHT treated and aseptically packaged; shelf life several months at room temperature Reproduced by courtesy of Tetra Pak (Processing Systems Division) A/B, Sweden. Table 5.4 Some examples of starter cultures used for the manufacture of drinking yoghurt or beverages Micro-organisms References S. thermophilus and Lac. lactis subsp. lactis Koroleva et al. (1985) L. delbrueckii subsp. bulgaricus, L. paracasei subsp. Kolesnikova et al. (1986) paracasei, Lac. lactis subsp. cremoris, Lac. lactis subsp. lactis and Acetobacter aceti Yoghurt culture, L. acidophilus and B. bifidum Rossi and Clementi (1984) L. delbrueckii subsp. bulgaricus Siscar et al. (1985) L. paracasei subsp. paracasei So (1986) S. thermophilus (single strain) or with L. acidophilus Srivastava et al. (1985), Han et al. (1985) and Yukalo et al. (1991) L. delbrueckii subsp. bulgaricus and/or Lactobacillus Yokota et al. (1989) helveticus with or without S. thermophilus

L. delbrueckii subsp. bulgaricus and L. acidophilus Choprea and Gandhi (1989, 1990) 2000 Woodhead Publishing Limited