processing_standardization-def

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	PROCESSING METHODS: *STANDARDIZATION* optional - not for 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 Legislation Energy requirements Suppliers Other sites			Standardization involves the adjustment of the fat content of milk (or cream) to obtain a product with a defined, guaranteed milk fat content
				© 1999 Helene Coetzee


		Fat content of milk varies and must be adjusted to ensure that the specified fat content set by the regulations are met. To do this milk, or skimmed milk may be mixed with a little bit of cream or skimmed milk -- depending on the final requirements. take a look at the standardization process click here or

PROCESSING METHODS: