FARMPRO: ENERGY REQUIREMENTS -
DRINKING YOGHURT

Yoghurt types

• Stirred yoghurt
• Set yoghurt
• Drinking yoghurt
• Frozen yoghurt
• Long-life yoghurt
• Individual processes

Individual processes

• Clarification
• Pre-heating
• Separation
• Standardization
• Fortification and stabilization
• Homogenization
• Pasteurization
• Cooling
• Inoculation
• Flavouring
• Filling and sealing
• Fermentation
• Stirring
• Labelling
• Freezing
• Hardening

Energy requirements

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The energy requirements for the manufacture of yoghurt can be divided into:

• Pasteurised milk used
• Unpasteurised cooled milk used

Pasteurised milk

• Milk is received cool (7ºC)
• Clarification by strainer/filter (not on diagram)
• Cream is batch pasteurised and packed
• Negligible product losses
• Composition
  • Fat 2,5%
  • SNF (Solid-non-fat) content 10,5% (addition of 2% milk powder)
  • Fruit content 0%
• Product is pasteurised
• Energy inputs in kJ/kg yoghurt produced

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Unpasteurised milk

• Milk is received cool (7ºC)
• Clarification by strainer/filter (not on diagram)
• Cream is batch pasteurised and packed
• Negligible product losses
• Composition
  • Fat 2,5%
  • SNF (Solid-non-fat) content 10,5% (addition of 2% milk powder)
  • Fruit content 0%
• Product is not pasteurised but cooled
• Energy inputs in kJ/kg yoghurt produced

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© 1999
Helene Coetzee

Now take a look at the

• summary
  of the energy requirements if pasteurised milk is used

Now take a look at the

• summary
  of the energy requirements if unpasteurised milk is used