PROCESSING METHODS:

batch pasteurization - small-medium scale

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

• milk is pumped into a jacketed vat fitted with an agitator
• milk is held at least 30 min at 85,5°C
• then cooled to a temperature of 40-45°C by pumping water into the jacket
• process is not cost-efficient and not for continuous large processing operations

© 1999
Helene Coetzee

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