processing_inoculation

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	PROCESSING METHODS: *INOCULATION*
			Inoculation is the addition of starter cultures to a food substance to initiate fermentation
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 Legislation Energy requirements Suppliers Other sites
				© 1999 Helene Coetzee
		warm milk is pumped into tanks milk is inoculated with a 2% culture of a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus inoculation culture can be: Direct vat set (DVS) Wet culture Prepared mother culture milk and starter culture mixture is agitated to ensure even dispersion of the culture in the milk. the mixture is filled and sealed into suitable containers for set, long-life set yoghurt, before fermentation the mixture is pumped into fermentation tanks for stirred, long-life stirred, drinking and frozen yoghurt (Graphics courtesy of Tetra Pak Processing Systems) Figure: Steps in the manufacture of starter culture Commercial culture Mother culture Intermediate culture Bulk starter		© 1999 Helene Coetzee

PROCESSING METHODS: