WHAT ARE THE REASON FOR COLOUR VARIATION IN YOGHURT?
COLOUR VARIATION IN YOGHURT CAN BE ATTRIBUTED TO SEVERAL FACTORS.
INGREDIENTS
THE TYPE AND QUALITY OF MILK (WHOLE, SKIM, ETC) AND ANY ADDED FLAVOURINGS OR SWEETENERS CAN AFFECT COLOUR.
EXAMPLE: FRUIT PUREES CAN ADD VIBRANT HUES.
CULTURE STRAINS
DIFFERENT BACTERIAL CULTURES USED IN FERMENTATION CAN PRODUCE VARYING PIGMENTS, INFLUENCING THE YOGHURT'S FINAL COLOUR.
PROCESSING TECHNIQUES
HEAT TREATMENT, PASTEURISATION AND HOMOGENISATION CAN ALTER THE COLOUR BY AFFECTING FAT DISTRIBUTION AND PROTEIN STRUCTURE.
STORAGE CONDITIONS
EXPOSURE TO LIGHT, AIR AND TEMPERATURE CAN CAUSE CHANGES IN COLOUR OVER TIME DUE TO OXIDATION OR DEGRADATION OF PIGMENTS.
ADDITIVES
NATURAL COLOURANTS OR STABILISERS, LIKE BEET JUICE OR TURMERIC, MAY BE INCLUDED TO ENHANCE COLOURS.
pH LEVELS
CHANGES IN ACIDITY DURING FERMENTATION CAN AFFECT THE COLOUR, ESPECIALLY WITH CERTAIN NATURAL INGREDIENTS.
THESE FACTORS COMBINE TO CREATE THE DIVERSE RANGE OF YOGHURT COLOURS AVAILABLE ON THE MARKET.
SHOULD YOU HAVE ANY QUESTIONS REGARDING YOUR YOGHURT COLOURING, FEEL FREE TO CONTACT OUR EXPERTS AT DYNAMIKO.
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