PROCESSING METHODS:

PASTEURIZATION

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

• To obtain effectivity the milk must be
  • heated to a high enough temperature and
  • held for a set/predetermined period/time to ensure the destruction of all vegetative pathogenic (disease causing) micro-organisms, especially Mycobacterium tuberculosis (TB); spoilage non-pathogenic organisms and enzymatic systems
  • may reduce the shelf-life of the milk, before being cooled.
• Added advantages of pasteurization is:
  • the destruction of the spoilage micro-organisms and the natural enzymes present
  • denaturation of the whey protein
  • formation of complexes between milk proteins (beta -lactoglobulin and kappa-casein) to increase the water binding properties and increase the viscosity of the product.
• Required by law in South Africa that processors
  • keep thermographic recordings of the temperature of pasteurization for at least four weeks; and
  • that apparatus used must be calibrated monthly to ensure the correctness of the pasteurization process.
    
• various pasteurization methods are available

• small-medium scale - :
  • batch/vat/holder pasteurization

    for a sketch of a vat click here or

• medium-large scale - :
  • continuous pasteurization (medium to large scale)

   

  for a sketch of a continuous pasteurization click here or