The potential value of yoghurt‐cereal mixtures

The production of sun‐dried, yoghurt‐cereal mixtures in the Middle East enables the limited supplies of milk to be conserved in rural areas. The protein‐rich material also forms a valuable dietary ingredient during periods of the year when fresh milk is unavailable. More extensive use of these products is limited by their rather acrid flavour, caused primarily by the uncontrolled nature of the fermentation. This study showed that when pre‐cooking of the wheat was allowed to cause extensive destruction of the microflora, then the bacteria in the yoghurt, namely Streptocossus thermophilus and Lactobacillus bulgaricus became responsible for the subsequent acid development. Precooking can therefore control the final acidity of the product and, to some extent, its flavour, and fermentation can be stopped at any pre‐selected point. The complete cessation of microbial activity was achieved by roller‐drying the finished mixture. This process limited the losses of B‐vitamins and imparted a pleasant, malty flavour ...