DID YOU KNOW THESE ?
UHT is an abbreviation for Ultra High Temperature. In Turkey it stands for Long Lasting Milk. With the UHT technic the temperature of the milk is increased to 135°C-140°C, where it is rested for 2-5 seconds and after it is cooled to filling temperature, it is filled into sterilized packages in sterilized circumstances. By using this technic microorganisms and spores causing sourness and the enzymes are controlled. Thus the milk preserves its freshness for a period of its shelf life until it meets the customers.
UHT milk packages are designed in a multi layered way in order to prevent it from being spoilt. Any deformation in the milk’s package disrupts the integrity of the package and lets light and oxygen into the package which causes sourness.
The dry material to be processed with yogurt in factories, is augmented either by vacuuming water out of milk or by adding milk powder. Therefore it is always more consistent compared to homemade yoghurt.
In factories fresh yogurt cultures are prepared everyday and they are added to the milk in appropriate temperature and quantity. After it becomes yoghurt, it is immediately put in cold temperature storage rooms preventing further acidity. That’s why processed yogurt does not sour as much as homemade yoghurt. On the other hand it is quite normal that its taste changes to sourness at the end of its shelf life.
In modern technology ayran is made by adding ayran cultures in the milk rather than adding water in yoghurt.
In whole creamed yoghurt process, following pasteurization and homogenization, pasteurized milk cream is added in the milk, which is then rested for cooling down to yeasting temperature. During this period, a creamy layer is formed on top of the milk. Then culture is added in it to become yoghurt.
Depending on the raw milk, color of the milk cream used in butter making, varies from the region and season in which the milk is collected. Therefore the colors of butters may be different from each other.