PROCESSING METHODS:

SEPARATION

optional - for low-fat or fat-free products

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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© 1999
Helene Coetzee

• Raw milk is separated in a centrifuge into
  • cream with a fat content of 38-42% , and
  • low-fat and/or skimmed milk dependant on the product being manufactured.
• Milk enters the separator at temperatures between 45-60°C to maximize the difference between the fat and liquid phase.
• Milk can be separated using :
  • Conventional separators
    • for more detail click here or
  • Hermetic separators
    • for more detail click here or
  • Centrifugal separator
    • for a sketch of a centrifugal separator
      click here or