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5. Fruit preparation applications
5.1 Yoghurts
The name "yoghurt" can only be used if fermentation is carried out by two lactic bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus. Thanks to their action, which is optimal at a temperature of 44°C, milk lactose is transformed into lactic acid. Acidification of the medium (pH ~ 4.5) forms a gel and generates new aromas (acetaldehyde).
A distinction is made between firm yogurts and stirred or drinking yogurts:
firm yogurts are packaged in jars immediately after inoculation with lactic ferments. They are then placed in an oven, where fermentation takes place. Once the desired degree of acidity has been reached, they are stored in a cool place (+4°C);
stirred...
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Fruit preparation applications
Success for an intermediate food product
Bibliography
Websites
INRA 4th range products. http://www.inra.fr/internet/Directions/DIC/presinra/SAQfiches/quatriemegamme.htm
CNIEL (Centre national interprofessionnel de l'économie laitière). Dairy products. http://www.cniel.com
...Events
Trade fairs :
In-Food, the trade fair for intermediate food products, takes place every two years in Paris, in parallel with SIAL and IPA. http://www.infood.fr
SIAL, the international food trade show http://www.sial.fr
IPA, International...
Standards and norms
- Food safety management systems – Requirements for organisms at all levels of the food chain - ISO 22000 - 2005
Regulations
Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC – OJ L 354 31.12.2008.
Décret n° 2003-838 du 1 er ...
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