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Page 20 THE SOUTHERN ISRAELITE August 10, 1979
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MAJOR CARDS ACCEPTED
‘whey’
Proof is in the pudding for an Israeli
who has developed an instant yoghurt
by Harry Wall
The Jerusalem Po*t
Yoghurt lovers rejoice. An
Israeli scientist has invented a
powedered formula that, when
mixed with milk or water, not only
looks and tastes like the real thing,
but is ready to eat in less than an
hour.
And if that’s not enough to whet
your appetite, when it comes it will
cost about half the price of regular
yoghurt.
The revolutionary new product
is the brainchild of Prof. Moshe
Trop, a biochemist at Ben-Gurion
University’s Research and
Development Authority.
“The idea was in my head for a
long time," says Trop, 42, who
began working on the project two
years ago while on a sabbatical in
the U.S. He claims to have been
inspired while hanging around
,/C\
lake
. stock
in^merica.
Sll) Mill R
INTERIORS
bars in New York. Yoghurt bars,
that is, which have sprouted on the
city’s sidewalks faster than health-
food addicts can jog to them.
Yoghurt, simply put, is milk that
is fermented by adding certain
bacteria with, in most products, a
lactose yeast to give a custard-like
texture. Home-made yoghurt,
produced by putting a small
amount from a previous batch into
some milk, usually takes 24 hours
or more to reach the proper flavor
and consistency.
Attempts at dehydrating
yoghurt as such into a convenient
powder have met with little
success.
“When normal yoghurt is
dehydrated, it can’t be
reconstituted just by adding
water," explains Trop. “During the
process the smooth texture is lost,
and the ingredients separate.”
Trop has succeeded by
dehydrating acidified milk, which,
with bacteria and a special
enhancing agent added, is turned
into a soft white powder that can
be reconstituted quickly by stirring
in cold water and left to sit at room
temperature. He realizes that,
while it isn’t necessary for making
a tasty final product, most
households will prefer to use milk
rather than water.
With a different formula, the
Beersheba scientist can whip up
a batch of frozen soft yoghurt in
about the same time it takes to
make ice-cream. And now that he
has an ice-cream machine for
making the experimental batches.
Trop’s laboratory has become one
of the most popular gathering
spots for his fellow researchers
who, in the name of science,
eagerly perform taste tests.
Like the regular version, the
frozen yoghurt can be made in
various flavors—coffee, vanilla,
and strawberry to name a few to be
found (but not for long) in his lab.
After storing in a freezer, the
yoghurt resembles iced-milk in
texture, but has a rich, creamy
taste.
For the household consumer the
advantages of the powdered
yoghurt, besides the savings in the
food budget, are readily apparent.
Trop points out that while yoghurt
has a short shelf life, the powdered
yoghurt can be bought in dozens of
small packets—one packet makes
a glassful—and stored for as long
as desired. "This also makes it
great for picnics, camping, and
other outdoor activities,” he adds.
For the dairy industry, the
dehydrated yoghurt is ideal, as it
eliminates the need for costly
transportation in special bulk
coolers. Commercial applications
include use of the powder as a base
for ready-to-eat yoghurt items.
Through the R & D Authority,
Trop is now negotiating with a
local dairy concern and a group of
overseas investors to begin
producing instant yoghurt, which
he believes will be on the Israeli
market within a year.
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