The designation “yoghurt powder” is regulated, lactic ferments in the powder must come from yoghurt fermentation. This is to say no ferment can be added after drying.
French regulation states: “the designation yoghurt is reserved to fermented milk obtained, with trustworthy and established practice, by development of lactic bacteria – lactobacillus bulgaricus and streptococcus thermophilus – that may be seeded simultaneously and that are alive in the product with a minimum of 10 million of bacteria for one gram of lactic substance. Lactic acid quantity must exceed 0,7g /100g when the product is sold to the consumer.” (art 8, 63-695 decree)
As a result, yoghurt powder is based on the manufacturing process of a yoghurt. In order to manufacture a yoghurt, (whole, skimmed or semi-skimmed) milk is pasteursied for a few minutes. It is then cooled and seeded with specific bacteria. Fermentation happens at 40-45°C and lasts 2 to 5 hours. Fermentation transforms part of the lactose in lactic acid, which lowers pH and precipitates casein into a kind of jelly (curd). The two bacteria act together (in symbiosis): L. bulgaricus gives a sour taste to the yoghurt and S. Thermophilus develops its flavour and organoleptic properties.
Whenever lactic ferments are added after drying, the right designation would be “milk powder enriched with lactic ferments”.
The manufacturing steps to make yoghurt are first followed. Then, to obtain powder, yoghurt undergoes spray drying. This drying process keeps the ferments alive.
Yoghurt powder is used in industry and in particular to make candies, biscuits (for filling), desserts and ice creams.
- Yoghurt taste without a humidity constraint
- Suitable for fat or mix powders
- Suitable for emulsions such as sauces