PROCESSING METHODS:

CLARIFICATION

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

Suppliers

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© 1999
Helene Coetzee

• Milk should be clarified at 4°C before pasteurization to minimise the risk of post-contamination.
• Filters can be used, but a continuous milk clarifier (centrifuge) is much more effective.
• small-medium-large scale - :
  • Centrifugal clarifier
    • for a sketch of a centrifugal clarifier
      click here or
• small-medium-large scale - :
  • Replaceable filters can also be used just before the pasteurizer.
• small-medium scale - :
  • Milk may be filtered through a perforated strainer, fine-wire mesh or woven cloth (melkdoek).