FARMPRO: ENERGY REQUIREMENTS
Stirred 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:

• Low-fat milk used
• Fat-free milk used
• Full-fat milk used
• Medium scale operation (20 000 l/day)
• Small scale operation (500l/day - batch)

Low-fat milk

• Milk is received cool (7ºC)
• Clarification by strainer/filter (not on diagram)
• Cream is batch pasteurised and packed
• Negligible product losses
• Composition
  • Fat 1,5%
  • SNF (Solid-non-fat) content 10,1% (addition of 3% milk powder)
  • Fruit content 15%
• Energy inputs in kJ/kg yoghurt produced

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Fat-free milk

• Milk is received cool (7ºC)
• Cream is batch pasteurised and packed
• Clarification by strainer/filter (not on diagram)
• Negligible product losses
• Composition
  • Fat 0,5%
  • SNF (Solid-non-fat) content 10,0% (addition of 3% milk powder)
  • Fruit content 15%
• Energy inputs in kJ/kg yoghurt produced

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Full-fat milk

Medium scale

• Milk is received cool (7ºC)
• Clarification by strainer/filter (not on diagram)
• Cream is batch pasteurised and packed
• Negligible product losses
• Composition
  • Fat 3,5%
  • SNF (Solid-non-fat) content 10,3% (addition of 3% milk powder)
  • Fruit content 15%
• Energy inputs in kJ/kg yoghurt produced

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Small scale

• Milk is received cool (7ºC)
• Clarification by strainer/filter (not on diagram)
• Single tank for all operations or cans in waterbath (electric)
• Negligible product losses
• Composition
  • Milk with 3 % skim powder and 15% fruit or other additives
  • Milk may be standardised prior to preparing yoghurt
• 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 low-fat milk used

Now take a look at the

• summary of the energy requirements for fat-free milk used

Now take a look at the

• summary of the energy requirements for medium scale operation

Now take a look at the

• summary
  of the energy requirements for small scale operation