CHEMICAL COMPOSITION OF YOPLAIT FORMED FRENCH AND REGULAR VANILLA YOGHURT COFFEE YOGHURT

A milk product that has undergone fermentation, yogurt is consumed all around the world. The nutritional values of the yogurt products are varied and are determined by a number of chemical compositions. The starter culture, which comprises Lactobacillus delbrueckii and Streptococcus salivarius, is added during the lactic acid fermentation process that creates yogurt. Yogurt can be produced in a variety of ways, including solid, liquid, fatty or fat-free, and in flavors like cereal or fruit. Because the yogurt products contain chemical components that are necessary for the body, they are recognized as wholesome and nutritious foods. For instance, there are sodium and calcium components that are important in the development of bone and teeth. The production of the Yoplait regular vanilla yogurt and yoplait forme French vanilla yogurt has been on the sharp increase especially in the developed countries and the increase is attributed to the healthy nutritional value associated with this valuable product. Furthermore, many health organizations have supported the use of the yogurt products in nutritional recovery.











Introduction
The products of yogurt have a wide range of nutritional values determined by the chemical composition (Luana et al. 2014, p.96). The Yoplait Forme French Vanilla Yoghurt is made with real fruits and it has a creamy taste, it also has seventy-five calories per serve and it can also be described as the delicious anytime treat (BAGLIO 2014, p. 23). The regular vanilla yogurt is produced from fresh fruits combined with the creamy milk (BAGLIO 2014, p. 29). The regular vanilla may contain a few amounts of fats and they composed of different flavors which include Vanille Crème, Vanilla Mango, Vanilla Strawberry, Vanilla Nectarine, Vanilla Blackberry, Vanille Crème, Vanilla Cherry and Vanilla Blueberry. The flavors are defined by the kinds of fruits used during fermentation (Cruz et al. 2013, p.76). The nutritional values of the above products are also characterized by the fruits used during fermentation. Regular vanilla may contain a good deal of saturated fat; for instance, the Dannon Activia Vanilla consists of four grams of fat. Out of the four grams, 2.5 grams are saturated (Cruz et al. 2013, p.74). The unsaturated fat is usually beneficial in maintaining the heart health while the saturated fat increases the amount of cholesterol in the blood and it is usually linked to the heart diseases. The fat-free or low-fat vanilla yogurt is therefore good for consumption. The manufacturing of the Forme French Vanilla Yoghurt and the Regular Vanilla Yoghurt involves the fermentation process where the fruit juice is mixed with the milk cream under room temperature; the process is then allowed to take place for sometimes (Durst 2012, p.62). The main cultures used during the yogurt production are Streptococcus thermophilus and Lactobacillus bulgaricus. The above cultures aid in the fermentation of the lactose to produce lactic acid. The continuous increase in lactic acid reduces the PH thereby causing the milk to clot or cause the formation of the soft gel that is the characteristic of yogurt. The process of fermentation of lactose leads to the formation of flavor compounds that are the characteristics of the yogurt (Luana et al. 2014, p.111). Streptococcus thermophilus and Lactobacillus bulgaricus are the only cultures required by law to be used in the manufacture of yogurt. There are also probiotic cultures like Lactobacillus subsp. Casei and Lactobacillus acidophilus that can be added during the fermentation process to facilitate the formation of the lactic acid (Elsanhoty et al. 2014, p.132). The probiotic cultures improve human health through improving lactose digestion, stimulating the immune system, and improving gastrointestinal function. The yoplait regular vanilla yogurt and yoplait forme French vanilla yogurt are essential food products that are essential for the body, it is, therefore, necessary to analyze their chemical components and their proportions (Law 2012, p.127).
Ingredients
Yoplait regular vanilla yogurt and yoplait forme French vanilla yogurt contains several ingredients that make them beneficial to the body. They contain milk products that mostly consists of calcium and phosphorus, ingredients that facilitate the development of bones and teeth. Some of the ingredients present in the above yogurt products are listed in the tables below.
Ingredients
Yoplait Regular Vanilla Yoghurt Yoplait Forme French Vanilla Yoghurt
Skim milk Milk solid
Gelatine Gums (locust bean, guar)
Sweeteners, Flavors
Corn starch
Acidity regulators Acidity regulators
Yogurt cultures like Lactobacillus subsp. and Casei and Lactobacillus acidophilus LIVE YOGHURT CULTURES LIKE S.THERMOPHILUS, L.BULGARICUS AND B. LACTIS
water water

Yoplait Forme French Vanilla Nutritional Contents
Ingredient Average quantity per serve Percentage quantity per serve Average quantity per 100g
calcium 243mg 30 139mg
sodium 84mg 4 48mg
Dietary fibre 2.5g 8 1.4g
-sugars 8.6g 10 4.9g
carbohydrate 10.2g 3 5.8g
-saturated 0.2g 1 0.1g
-Gluten 0mg 0mg
Fat total 0.2g 0 0.1g
gelatins 0.3g 2 0.5
0.7 4 7
(Ghasempour, Alizadeh and Bari 2012, p.123)
Yoplait Regular Vanilla Yoghurt Nutritional Contents
Ingredient Amount per serving
protein 5g/10%
cholesterol <5mg/5%
calories 90%
sugars 10g
calcium 15%
Total carbohydrate 15.9g/5%
phosphorus 10%
Vitamin A 15%
Vitamin D 20%
(Ghasempour, Alizadeh and Bari 2012, p.123)
From the above tables, Yoplait regular vanilla yogurt and yoplait forme French vanilla yogurt products consist of high amount of carbohydrates; this indicates that they are good sources of energy to the body. The above products consist of fewer amounts of cholesterols and this makes them safe for consumption for they are less likely to cause accumulation of fats around the visceral organs. Regular vanilla yogurt is a good source of proteins, almost the 18% of the proteins needed per day for the 150-lb individual (Gibson 2009, p.93). A small amount of regular vanilla protein is able to provide the body with both the fiber and the enough proteins required on daily basis. On the other hand, Yoplait Forme French Vanilla Ingredients lack Gluten.

Calcium found in the Yoplait Forme French Vanilla yogurt and the Regular vanilla yogurt accounts for over 90% of the body's mineral composition (Han et al. 2012, p.101). Phosphorus and calcium play a greater role in the body; they facilitate various biochemical reactions that take place inside the body at cellular level. They also form major components of the skeleton, and without them, several metabolic functions cannot take place. Phosphorus is utilized by almost all animals and it is majorly found in the milk products which are major components of the above yogurt products. Phosphorus and calcium are easily absorbed in the children's body; this is due to the fact that children need them for growth and development of the bone and parts of other skeletal muscles (Zhang 2014, p.79).
Functions of Ingredients
Calcium is found in large quantities in the Yoplait Forme French Vanilla as compared to the Yoplait regular vanilla yogurt ingredients. Calcium acts as the activator for Lactobacillus subsp. Casei and Lactobacillus acidophilus cultures (Heinz 2013, p.153). The production of both the Yoplait Forme French Vanilla and the Yoplait regular vanilla yogurt involves the use of stabilizers like gums (guar, locust, and bean) and gelatins. The stabilizers are used to improve the texture and the body by preventing the separation of the syneresis and aids in increasing the firmness of the resulting yogurt products. The stabilizers also help in keeping the fruit uniformly distributed in the yogurt products (Luana et al. 2014, p.111). The commonly used stabilizers in the yogurt include gums, gelatins, starch, and pectin. There is also the use of sweeteners, fruit separations and flavors in yogurt production to facilitate the production of different varieties required by the consumers. The major ingredient used in the production of both the Forme French Vanilla and the Yoplait regular vanilla yogurt is milk, the type of milk used to depend on the brand of the yogurt to be produced. The high-fat yogurt like Forme French Vanilla involves the use of high-fat milk while the production of regular vanilla yogurt involves the use of skim milk (Marshall, Goff and Hartel 2012, p.142). The milk adjusts the composition of the yogurt, the cream produced by the milk help in the adjustment of the fat content while the nonfat dry milk facilitates the formation of the solids content. The solid contents in both the Forme French Vanilla and the Yoplait regular vanilla are usually adjusted to 8.25% to provide a better texture to the finished products (Sfakianakis & Tzia 2014, p.39). The production of the above forms of yogurt involves the use of fiber which facilitates the fermentation process. There is also the use of Lactobacillus subsp. Casei and Lactobacillus acidophilus cultures to facilitate the fermentation process. Water is used to facilitate the mixing of different ingredients applied during the fermentation process; it also helps in providing a favorable medium for the fermentation process (Tamime & Robinson 2007, p.167). In the production process, the acidity regulators are applied to control the PH of the fermentation process, a situation that leads to the formulation of the proportionate flavors.
Differences between the Forme French Vanilla and the
Yoplait regular vanilla
The differences that exist between the Forme French Vanilla yogurt and the Yoplait regular vanilla yogurt are brought about by the ingredient used in the production process. The Forme French Vanilla has high-fat content as compared to Yoplait regular vanilla; this is because its production involves the use of high-fat milk (Tripathi and Giri 2014, p.42). On the other hand, the production of the regular vanilla involves the use of low-fat milk which in the end leads to the formation of low-fat yogurt. The varieties of fruits used in the production of the Forme French Vanilla and the Yoplait regular vanilla yogurt usually differ, a situation that leads to the differences in flavors (Yildiz 2016, p.54). For instance, the fermentation process of the Forme French Vanilla yogurt involves the use of fruits like mangoes, pineapples, avocado e.t.c to bring diversity in brands. The production process involves mixing fruits in different proportions to produce the blends that are suitable for consumptions.




Claims on the Label
The claims on the label are scientifically justifiable because they show the nutritional contents and the ingredients applied during the production process. The labeling also helps in revealing the flavors of different yogurt products thereby enabling the consumers to make a choice of their preferred taste (Marshall, Goff and Hartel 2012, p.142). In most cases, the labeling should be able to show the proportions of the nutritional contents in the product. The right label on the yogurt enables the consumers to understand the production process in order to choose the form of production that is suitable for them. There are many different forms of both the Forme French Vanilla and the Yoplait regular vanilla yogurt and therefore labeling will differentiate the differences in contents and the ingredients that are suitable for different consumers (Marshall, Goff and Hartel 2012, p.142).










References
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Durst, J.R., The Pillsbury Company, 2012. Preparation of fat-containing beverages. U.S. Patent 4,031,261.
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Zhang, L., Han, X., Yu, P., Yi, H. and Zhang, Y., 2014. Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. International Dairy Journal, 34(2), pp.247-251.
Heinz, H.J., 2013. Principles and practices for the safe processing of foods. Elsevier.
Law, B.A. ed., 2012. Microbiology and biochemistry of cheese and fermented milk. Springer Science & Business Media.
Luana, N., Rossana, C., Curiel, J.A., Kaisa, P., Marco, G. and Rizzello, C.G., 2014. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. International journal of food microbiology, 185, pp.17-26.
Marshall, R.T., Goff, H.D. and Hartel, R.W., 2012. Ice cream. Springer.
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Appendix
Yoplait Forme French Vanilla Labelling










Yoplait Regular Vanilla Yoghurt Labelling