YOĞURT DONDURMASI (FROZEN YOĞURT)

Abstract

Yoğurt dondurması ilk olarak 1960’lı yıllarda Kuzey Amerika’da geliştirilmiş ve ticari gelişimini 1980’liyıllarda New England’da kazanmış bir süt ürünüdür. Bu amaçla üretilen yoğurt dondurması; yoğurtkültürü olan Lactobacillus bulgaricus ve Streptococcus thermophilus’un dondurma teknolojisi ilebütünleştirildiği ve dondurmanın yapısal özellikleri ile yoğurdun asidik tadının birleştirildiği, tüketenlerdeserinletici bir etki uyandıran özel bir gıdadır. Yoğurt dondurması üretiminin olduğu ülkelerin çoğundaürün standartlarının bulunmaması ve ayrıca kimyasal kompozisyonunun üretim teknolojilerine göreçeşitlilik göstermesi, yoğurt dondurması üretiminde ve lezzetinde farklılıklar gösterebilmektedir. Genelolarak yoğurt dondurması üretim prosesi, pıhtısı kırılmış doğal yoğurt ile soğuk meyve şurubu karışımı,stabilizör/ emülgatör ve şekerin karıştırılması ve sonrasında dondurulması esaslarına dayanır. Uygunkoşullarda üretilen yoğurt dondurmaları -18/ -35 °C’ler arasında soğuk hava depolarında 12 ay süre ilede saklanabilmektedir. Bu derlemede ülkemiz için yeni bir tat olan yoğurt dondurmasının tanımı, tarihçesi,tüketimi, bileşimi, üretim teknolojisi, depolama koşulları ve beslenmedeki önemi hakkında bilgilerverilmiştir

Keywords

• Yoğurt dondurması, yoğurt, dondurma

FROZEN YOGURT

Abstract

Frozen yogurt was produced for the first time in North America in the 1960s and it had gained itscommercial development in New England in the 1980s. Frozen yogurt is a special product which is preparedby integrating yogurt culture which are Lactobacillus bulgaricus and Streptococcus thermophilus withice cream technology. It is a refreshing dessert has the ice cream texture and the acidic taste of yogurt.There are many different production methods due to lack of legal standards and legislations in manycountries. The chemical composition and the taste of frozen yogurt varies according to this productionmethods. The production process based on mixing and then freezing the natural stirred yogurt, coldfruit syrup mix, stabilizer/emulsifier and sugar. Frozen yogurts which are produced under the properconditions can be store between -18/ -35 °C for 12 months. In this review some information about theconsumption, composition, production techniques, storage conditions of frozen yogurt which is a newtaste for our country and the importance for nutrition are discussed

Keywords

• Frozen yogurt, yog-ice crem, ice cream, yogurt

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