PROCESSING METHODS:

FILLING AND SEALING

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

Other sites

Filling involves displacing the air in the container with a food product prior to sealing

Sealing is the closing of a packaging material to ensure that the food stays enclosed and uncontaminated

© 1999
Helene Coetzee

• containers (bottles/cans) are filled, by the injection of the mixture into the containers with nozzles
• small - medium scale processors will hand fill and seal the containers
• automatic fillers and sealers will be used by medium to large scale processors
• containers are hermetically sealed
  • hermetically sealed container is an unopened containers which cannot be opened without breaking or damaging the container, seal, adhesive tape or any other attachment which may protect the contents against the entry of micro-organisms. The product must be stored at temperatures between 4-5°C.