The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced.
The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardisation of the fat and dry matter contents, heat treatment and homogenisation. It is assumed that the milk has been standardised to the required fat content before entering the line and standardisation of the dry matter content takes place in an evaporator in the process line. If the dry matter content is adjusted by addition of milk powder, the equipment used is similar to that described under “Recombined milk”. Any additives, such as stabilisers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The quality of the yoghurt in terms of texture and flavour is essential.
Yogurt Processing Line
