3. Implementation of manufacturing processes

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.

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...