PROCESSING METHODS:

FORTIFICATION

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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Fortification is the enrichment of food products with added nutrients

© 1999
Helene Coetzee

• The solid-non-fat content of the milk
  • must be increased (1,5-3%) by the addition of
    • skimmed milk powder which is dispersed in the milk.
• The milk powder can be added directly to the hoppers which feed the milk powder to the product for large scale processing
• Stabilisers
  • increase the water binding capacity of the product,
  • increase the viscosity and reduce syneresis (whey separation) is added at this stage.
  • stabilizers used must be in accordance with R2527/1987- Emulsifiers, Stabilisers and Thickeners as amended.