Introduction to Making Cultured Products

Introduction to Making Cultured Products

Cultured dairy products include yogurt, sour cream and dips, cottage cheese, cream cheese, buttermilk, and kefir. Cultured products are made in a variety of flavors, including sweet and fruity, and savory with herb and vegetable flavors.

The type of products you make will determine the cultures and ingredients, processing equipment, and facility requirements needed to make your optimal product. Make sure you know the regulations that apply to your products.

Cultured dairy products start with a milk base, and cream and milk powders are added to get the desired fat and protein contents. Stabilizers may be used to provide a good texture and to keep the whey from separating over time. Sweeteners and flavorings can be added to provide the desired flavor profile and create an extended product line.

Cultured products are made in the same general way, but the exact steps and conditions for manufacture will depend on the product being made.

1. The first step is to blend the ingredients together, except the flavorings. Use the correct type of mixer to make sure the dry ingredients are fully incorporated.
2. Then the mix is pasteurized and given a high heat treatment to denature the whey proteins, which improves the texture and reduces separation in the finished products.
3. The mix is then homogenized.
4. The product mix is fermented using the appropriate temperature and time.
5. The mix is then cooled to stop the fermentation.
6. Finally, the flavorings are added and the product is packaged.

There are different styles or types of yogurt:

• The most common type of yogurt is the spoonable, stirred style. The yogurt base is made following the sequence we just described. The base is fermented in a tank and the flavorings are blended in before packaging.

• An alternate process is called cup-set. The fruit preparations are filled in the bottom of the cup and topped with the yogurt base, and the whole package is fermented in a warm room.

• Greek-style yogurt is a concentrated form of yogurt that is made by centrifuging or straining the yogurt after fermentation to concentrate the solids.

• Drinkable yogurt uses a formula that is thin enough to drink. After fermentation, the yogurt is homogenized to make it smooth, flavored, and filled into bottles.

• Products like sour cream and buttermilk are made in a similar way to spoonable and drinkable yogurt, but use different formulas, cultures, fermentation times and temperatures.

Knowing the different flavors and styles of products you want to make before you start will allow you to construct your facilities with all the areas you will need, and purchase the correct equipment, supplies, and ingredients to create your own unique line of cultured dairy products.

This program was developed by Food Safety CTS, LLC for Penn State University.