After yogurt with ants, Denmark researchers show that heat miracles in the dairy industry.
Researchers at the Technical University of Denmark (DTU) have recently discovered a new way of producing yogurt which can change the industry forever – and since, as the team ensures that the technique can be implemented immediately and promises to reduce costs, increase durability and maintain yogurt taste and texture longer.
According to the innovative study in food bioscience, the new method is basically attached to a yogurt production technique higher temperatures than normal.
Currently, yogurt is produced by fermentation of milk by two bacteria – Streptococcus thermophilus e Lactobacillus bulgaricus – In a process that occurs about 42 ° C, explains the. These bacteria cooperate, but the relationship may have unwanted effects after the yogurt has been packed, namely the acidification excessivewhich makes yogurt more sour and liquid over time.
To avoid this acidification, industry currently resorts to expensive solutions such as genetically modified or additive bacteria. And this is where the DTU team proposes a simpler alternative: Warm the milk at 51 ° Ca temperature above the ideal for the multiplication of bacteria, but still within its metabolic activity zone.
With this new method, guarantees the team, bacteria fail to reproduce, but continue to acidify the milk.
It is necessary to produce an initial lot of traditional yogurt, which is then used as a starting point to ferment new heated milk. Acidification reaches the ideal pH (4.6) in just two hours and, according to investigators, It costs five times less to produce.
In addition to the appealing prices, the yogurt produced in this way revealed a much superior stabilitywith almost no post-study sign. And control of contaminating microorganisms such as yeast and mold revealed to be much more effective due to the highest temperature.
“We studied the dairy bacteria and their energy metabolism for years, but one day we gave us: What if we left the bacteria acidifying without allowing them to grow? It was a kind of moment Eureka”Says Christian Solem, who has over 25 years of experience in the study of dairy bacteria.
“In principle, dairy products could adopt the method already tomorrow. We didn’t notice any disadvantageIn addition to the process takes another or two more hours – and we will have a more stable and sustainable product, ”says the researcher responsible for the new study.
This is not the first time that yogurt witnesses innovations in Denmark, which has recently recreated a practice that has long been forgotten to do – and has even been integrated into a Michelin restaurant.
