Scribd Logo
Upload

Welcome to Scribd!

  • I Set Yoghurt Production Procedure

    Uploaded by

    OSCAR
    22 views3 pages
    The yoghurt production process involves standardizing milk with powdered milk and additives, heating it to 65-70°C, homogenizing it, pasteurizing it at 95°C for 300 seconds, then cooling it to 4-6°C before adding culture and flavorings. The mix is then heated to 45°C and packaged before being fermented for 2.5-3 hours and cooled to 15°C. The whipped yoghurt process standardizes milk, heats it to 65-70°C, homogenizes it, pasteurizes at 95°C for 5 minutes, cools it to 38-42°C for fermentation. After fermentation, it is cooled

    Original Description:

    Yoghurt production

    Original Title

    FA.Yoghurt.1_EN

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The yoghurt production process involves standardizing milk with powdered milk and additives, heating it to 65-70°C, homogenizing it, pasteurizing it at 95°C for 300 seconds, then cooling it to 4-6°C before adding culture and flavorings. The mix is then heated to 45°C and packaged before being fermented for 2.5-3 hours and cooled to 15°C. The whipped yoghurt process standardizes milk, heats it to 65-70°C, homogenizes it, pasteurizes at 95°C for 5 minutes, cools it to 38-42°C for fermentation. After fermentation, it is cooled

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    22 views3 pages

    I Set Yoghurt Production Procedure

    Uploaded by

    OSCAR
    The yoghurt production process involves standardizing milk with powdered milk and additives, heating it to 65-70°C, homogenizing it, pasteurizing it at 95°C for 300 seconds, then cooling it to 4-6°C before adding culture and flavorings. The mix is then heated to 45°C and packaged before being fermented for 2.5-3 hours and cooled to 15°C. The whipped yoghurt process standardizes milk, heats it to 65-70°C, homogenizes it, pasteurizes at 95°C for 5 minutes, cools it to 38-42°C for fermentation. After fermentation, it is cooled

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Yoghurt Production

    MS

    I Set yoghurt production procedure

    The milk, having been thermised and cooled and containing the adequate fat content, has its
    solids standardised in a mixing line in which powdered milk along with other necessary dairy
    ingredients and required additives are added. It must be mixed slowly, always avoiding the
    introduction of air into the mixture.

    Once the mix is obtained, air is removed and the mix is heated to 65-70ºC followed by
    homogenisation at 200/250 bar over one or two stages. It is then pasteurised at 95ºC for 300
    seconds, after which it is cooled to between 4-6ºC and stored.

    Next, the culture and flavourings are added to the storage tank and are agitated until correctly mixed.

    The mix is pumped through a plate heat exchanger which heats the milk to 45ºC and immediately packaged. The product is
    subsequently sent to the fermentation chamber where it remains for between 2.5 hours and 3 hours, depending on the final pH. It is
    then quickly cooled by forced air to 15ºC in another chamber before finally entering the final storage tank at 4ºC where it remains until
    the following day to be removed.

    I Whipped yoghurt production process

    The milk, having been thermised and cooled and containing the adequate fat content,
    has its solids standardised in a mixing line in which powdered milk along with other
    necessary dairy ingredients and required additives are added. It must be mixed slowly,
    always avoiding the introduction of air into the mixture.

    Once the mix is obtained, air is removed and the mix is heated to 65-70ºC followed by homogenisation at 200/250 bar over one or two
    stages. It is then pasteurised at 95ºC for 300 seconds, after which it is cooled to 38-42ºC and moved to the fermentation tanks where
    the culture is added. It is agitated well to obtain a complete mix (This may also be done with an in-line mixer)

    Once obtained, the agitation ceases in order to allow the milk to rest during the fermentation period. This period will vary according to
    the culture used – between 6 and 8 hours.

    At the end of fermentation, which is measured by pH, the formed coagulant is gently agitated and moved, via a positive displacement
    pump with progressive cavity, to a plate cooler in order to be quickly cooled to 20ºC and then stored in a new tank before being
    transported to the packager

    Prior to packaging, the fruit, pulp and/or marmalade is, continuously and in line, added. Once packaged, the product is placed in a
    chamber where it is cooled quickly to 12-15ºC with forced air before passing to another chamber to be cooled to 4ºC.
    Thermisation
    Powdered milk
    65ºC / 68ºC
    Set yoghurt Raw milk stock tanks / Standardisation / Thermisation Sugar/additive
    production process

    Raw milk collection


    Air removal
    Cooling 4°C
    4°C

    Pasteurisation
    4°C
    95ºC / 5 min Clarifier / Standardiser
    4°C Storage tanks and ferment mix

    Fermentation chamber

    Air remover

    PH 4,6

    PH 4,6

    PH 4,6
    Packager

    Homogeneizador
    Homogenizer

    Heat exchanger 42ºC


    Thermisation
    Powdered milk
    65ºC/68ºC
    Whipped yoghurt Raw milk stock tanks / Standardisation / Thermisation Sugar/additive
    production process

    Raw milk collection


    Air removal
    Cooling 4°C
    4°C

    Pasteurisation
    4°C
    95ºC / 5 min Clarifier / Standardiser
    42° / 32°C Fermenters

    Packagers

    Stock tank
    Air remover

    PH 4,6

    PH 4,6

    PH 4,6
    Static mixer

    Fruit tank
    Homogenizer

    Heat exchanger
    15º/20C

    You might also like