3. Implementation of manufacturing processes
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Step 1 – Receiving raw milk
No later than 72 hours after milking, it undergoes initial filtration, then storage at a temperature of 4°C, with possible thermization between 60 and 65°C to stop microbial proliferation.
Yogurt production lines have throughput rates ranging from 4,000 to 30,000 L/h, depending on the size of the company.
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Step 2– Standardization
Milk requires prior standardization, which varies depending on the type of yogurt produced in terms of protein and fat content (between 8 and 10% for Greek-style yogurts).
It is heated to between 55 and 70°C, then skimmed using a disc centrifuge, which removes most of the fat, leaving a residual fat content of 0.05 g per 100 g of milk. The desired amount...
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Implementation of manufacturing processes
Characteristics and properties of yogurt and fermented milk
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Bibliography
- (1) - SYNPA - Les ferments. - https://www.synpa.org/les-ferments-abecedaire-4.php
- (2) - ANONYME - Qu'est-ce que le microbiome humain....
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