PROCESSING METHODS:

PRE-HEATING

optional - not for 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

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Heating is the imparting or generation of heat to a food product

© 1999
Helene Coetzee

Prior to homogenization the milk is heated (50-60°C) to the required temperature for effective homogenization.