Manufacturing Yogurt and Fermented Milks by Chandan Ramesh C.; Kilara Arun; & Arun Kilara

Author:Chandan, Ramesh C.; Kilara, Arun; & Arun Kilara
Language: eng
Format: epub
Publisher: Wiley
Published: 2013-01-09T16:00:00+00:00

Maple sugar comes from the sap of sugar-maple and black-maple trees. The sap is 98% water and is concentrated in open kettles to 65.5% solids. Typical composition of maple syrup is: 34% moisture, 58–66% sucrose, 0–8% glucose, fructose and other hexoses, 0.09% malic acid, 0.01% citric acid and various minerals. The flavor of maple syrup is attributed to ligneous materials present in sap and caramelized sugars produced during the concentration step. The color of maple syrup can range from light amber to dark amber. Maple sugar is the end product of further evaporation of maple syrup and contains 92% solids.

Brown sugar is described in Section 10.3.1.1. It is basically unrefined sugar and has a flavor similar to molasses.

Fruit and grain sweeteners are used in products marketed with a “no added sugar” label. They are concentrates of apple, grape and other juices. Syrups made from rice, oats and other grains are used in yogurts identified as containing natural ingredients and possessing a “no added sugar” label.

Sweeteners such as crystalline fructose, glucose, lactose, invert sugar and honey are not often used except in certain circumstances, such as the manufacture of dietetic yogurt or yogurts marketed with an “all-natural” or health-food appeal.

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