Yogurt Powder is yogurt that has been dehydrated and turned into powder.

Description of raw materials used in production.

• The main raw materials are milk (often cow’s) and bacterial cultures (like Lactobacillus bulgaricus and Streptococcus thermophilus), used to ferment the milk and produce yogurt. Additional raw materials may include stabilizers and thickeners, which are often added to the yogurt before dehydration to maintain powder quality and prevent curding during the drying process.

Step-by-step summary of industrial production process.

• Milk Preparation and Pasteurization. Milk is received, tested, standardized, and then pasteurized.
• Fermentation. Bacterial cultures are added to the milk, and the mixture is held at a constant temperature to allow fermentation.
• Concentration. The yogurt is concentrated using processes like ultrafiltration to reduce water content.
• Drying. The concentrated yogurt is then dried using methods like spray or drum drying to remove most of the residual water.
• Grinding. After drying, the product is ground into a fine powder.
• Blending. Depending on the final formulation, the powder may be blended with other ingredients.
• Packaging. The yogurt powder is then packaged into airtight containers to preserve freshness and prevent moisture.

Form and color. The powder is fine and varies in color from white to yellowish, with a characteristic yogurt odor and flavor.

Commercial applications.

Used in various food products, such as snacks, baked goods, sauces, probiotic beverages, and dietetic products, yogurt powder is valued for its distinctive flavor and functional properties, like its ability to act as a prebiotic.