In many European countries, stabilizers are prohibited in yogurt. What culture trait might be considered to...

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In many European countries, stabilizers are prohibited in yogurt. What culture trait might be considered to...

In many European countries, stabilizers are prohibited in yogurt. What culture trait might be considered to eliminate the need for these additives?

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Answer 1

Answer #1

Stabilizers are usually a hydrophilic polysaccharide which binds to the water in yoghurt and thus helps in maintaining the structure and constituency. Examples are gums, tapioca, pectin and gelatin.

In some European countries the synthetic stabilizers are replaced by culture strains of microorganisms like S. thermophilus L. Delbrueckii subspecies bulgaricus produce natural polysaccharides during fermentation which have the same water retention properties and acts as natural stabilizer.

Hence these culture strains are used as starter culture predominantly.

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Answer 2

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In many European countries, stabilizers are prohibited in yogurt. What culture trait might be considered to...

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