Frozen yogurt
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Frozen yogurt (also frozen yoghurt, froyo or frogurt) is a frozen dessert made from or containing yogurt or other dairy products. It is similar to ice cream, but lower in fat (due to the use of milk instead of cream) and slightly more tart.
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[edit] History
Although frozen yogurt has been made since at least the 1970s it did not become especially popular until the 1980s. When it was introduced in the 1970s as a healthier alternative to ice cream it was very different from today's frozen yogurts. Consumers complained about the tart taste and consistency which was similar to plain yogurt. Manufacturers began production of a recipe that consumers would enjoy. Frozen yogurt soon made a comeback in the 1980s and reached sales of $25 million in 1986. By the beginning of the 1990s frozen yogurt comprised 10% of the dessert market.[1]
[edit] Production
Frozen yogurt usually consists of milk solids, milk fat, yogurt culture, sweetener, gelatin, corn syrup, coloring, and flavoring.
Milk fat comprises about 0.5-6% of the yogurt. Added in quantities inversely proportional to the amount of milk solids the milk fat lends richness to the yogurt. Milk solids make up 8-14% of the yogurt's volume providing lactose for sweetness and proteins for smoothness and increased resistance to melting.[1]
Cane or beet sugar provides about 15-17% of the yogurt's ingredients. In addition to adding sweetness the sugar increases the volume of solid ingredients in the yogurt improving body and texture.[1]
Animal and vegetable gelatins stabilize the yogurt. Stabilizers reduce crystallization and hinder melting so that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change.[1]
Frozen yogurt can be made in an ice cream machine but major companies usually have assembly lines specifically dedicated to frozen yogurt production. The milk products and gelatin are combined and homogenized and then cooled to 90 degrees Fahrenheit (32 degrees Celsius). At this temperature, the yogurt culture is added and the mixture is cooled to 40 degrees Fahrenheit (4 degrees Celsius). Once it has reached the desired temperature and viscosity the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, colorings and flavorings are then mixed in and the yogurt mixture is cooled to 20 to 28 degrees Fahrenheit (-6 to -2 degrees Celsius). In order to create extra volume and smooth consistency, air is incorporated into the yogurt as the mixture is agitated. When a sufficient amount of air has been incorporated into the product the yogurt is rapidly frozen to prevent the formation of large ice crystals and stored in a cold place to be shipped.[1]
[edit] Uses
Frozen yogurt has come to be used much like ice cream and is served in a wide variety of flavors and styles. Many companies allow customers the option of adding various toppings or ordering their frozen yogurt in cups or in cones. Certain sellers even offer sugar-free varieties. Frozen yogurt made by Red Mango, Pinkberry and Cielo is usually tarter and closer to the original recipe.[2]
[edit] References
- ^ a b c d e How Frozen Yogurt is Made
- ^ Steinhauer, Jennifer. "Heated Competition. Steaming Neighbors. This Is Frozen Yogurt?". New York Times. http://www.nytimes.com/2007/02/21/dining/21pink.html. Retrieved on 2007-02-21.
