In the last few years, Indians’ awareness about food products has increased along with their globally developed palette. Greek yogurt is one of those food products that have made their way to the regular grocery list of urban Indians. It has also evolved in culinary scene and restaurants offering world cuisine use Greek yogurt in an ample quantity.
About Greek Yogurt
Greek Yogurt is obtained by straining the liquid whey content from the regular yogurt. This offers it a thicker consistency compared to the regular yogurt, and has a luscious texture. It is delicious along with being healthy and thus, a favourite amongst the healthy eaters. It has increased content of calcium, phosphorus and potassium. The probiotics present in Greek yogurt are great for the digestive and immune system. It is popular amongst Yoga and gym lovers as a workout recovery food.
Greek yogurt has – Roughly double protein content, three times the saturated fat (unless you’re opting for a fat-free version), and half the carbohydrates of regular yogurt. However, adding sweeteners to either of those increases the level.
Many Indian Dairy manufacturers have come up with their own Yogurt brands e.g. Amul, Govardhan, Nature’s Basket, Danone etc. along with the International brands such as Nestle & Britannia. It is speculated that in the coming years, Greek Yogurt is going to take over the regular Indian Dahi in urban India.
thermophiles and lactobacillus delbrueckii ssp. Bulgaricus. For the production of Greek Yogurt, skimmed milk is used. Our milk processing plant offers advanced techniques for the same. After acidification yogurt is passed through a quark separator (a type of centrifugal separators) to separate water. It helps the yogurt to achieve the desire level of concentration. Later, it is blent with the cream. The liquid resulting from straining yoghurt is called acid whey. It is composed of water, yoghurt culture, lactose & a little amount of protein & lactic acid.
Another system used in mini dairy plant for the production of strained yogurt is called Ultrafiltration systems. The quality of strained yoghurt made by ultrafiltration of warm yoghurt is very similar to the traditional Indian dahi in terms of elasticity, firmness and structure.
For commercial manufacturing Greek yoghurt can be achieved through centrifugation and ultrafiltration of regular yoghurt or dahi.
As one of the leading national & international producer of Dairy machinery and milk processing plants, GOMA ensures that the technology keeps upgrading for the better quality products.
Being active in the dairy industry for the last 32 years, we constantly keep our R&D on toes. It helps us to keep up with the changing market scenarios. As the trends keep changing, we modify our techniques and processes so that we can offer our best product range to our customers and partner with them so that they can achieve their dreams and goals.