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Fermented milk from Worldwide
Set yoghurt is milk soured by Streptococcus thermophilus and Lactobacillus bulgaricus in the cup it is sold in. The milk is standardised, homogenised and held at 90–95 °C, then filled with culture and left still for about 3 hours until it gels at about pH 4.5. Made in 5 steps over 4.2 h – 5.1 h. The longest step, incubate undisturbed in the cups, takes 3–3.5 h (Tetra Pak) and runs at 40–45 °C (Tetra Pak). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | 3–3.5 hReported[tp] | Incubate undisturbed in the cups |
|---|---|---|
| Temperature | 40–45 °CReported[tp] | Incubate undisturbed in the cups |
| 10 L | Pasteurised milk · Fat 0.5–3.5 % is most usual in factory yoghurt[bc-yogurt][tp] |
| 250 g | Skim milk powder · Raises the solids for a firmer gel; dairies may evaporate the milk instead[bc-yogurt][tp] |
| As the culture maker directs | Yoghurt culture (S. thermophilus and L. bulgaricus) · The BC sample batch used 5 g of freeze-dried culture[bc-yogurt][cxs243] |
| Starter | defined-culture |
Total time across the recorded steps: 4.2 h – 5.1 h
What changes: Milk powder is mixed in and the fat is broken into tiny globules
Output: standardised, homogenised yoghurt milk.
Microbes at work in this step
none added yet
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Set yoghurt ferments in its retail cup and is never stirred, so it keeps a firm gel. Stirred yoghurt ferments in a tank and is broken and cooled before filling. Home and village yoghurts such as kiselo mlyako start from a spoon of the last batch; this one uses a defined culture.
In the US the milk must be pasteurised before culturing, and yoghurt must reach pH 4.6 or lower within 24 hours of filling (21 CFR 131.200). BC guidance treats pH 4.6 as the critical limit, discards a batch that misses it 2 hours past the expected time, and cools to 20 °C within 2 hours and to 4 °C within 4 more hours.
Hazards the sources name: Spore-forming bacteria from the milk, if cooling to the culture temperature is slow.
Every number is labelled with how it is known. How this atlas is made
Lactobacillus bulgaricus takes its name from Bulgarian yoghurt, where it was first described in the early 1900s. Factory set yoghurt follows the cup-set line described in the Tetra Pak handbook.
