Industrial production of yoghurt pdf

Believe it or not, the basic method for manufacturing yogurt has been the same since milk curdled in those animal skins centuries ago. On the other hand, the recent demand for low fat and fruity yogurts made with very specific bacteria do require a few changes to the basic process.

First, the manufacturer separates the milk into skim and cream.

Yogurt fermentation

To make sure the yogurt will have a thick texture regardless of its fat content, workers evaporate some of the liquid from the milk. Yogurt is also thickened with the addition of stabilizers such as gelatin or milk powder.

Workers heat the now-fairly thick milk to kill off any harmful bacteria through pasteurization.

High temperatures help thicken the product further, but heating the milk for 15 seconds at 171 degrees Fahrenheit is all that's necessary to kill any bacteria [source: Wolke]. Any cream still left in the mixture will naturally separate from the milk.

Manufacturers homogenize the milk to disperse the molecules of cream, creating a consistently smooth texture.

Next comes the most important step in making yogu

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