About this document
Peach Yogurt Production Process Guide by ScribdTranslations is a document available to read on EtoBox.
This document describes the process of making peach yogurt. It explains that first, the milk is pasteurized at 75-80°C for 15 minutes, then cooled to 45°C and inoculated with cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. After incubating at 45°C for 6 hours for fermentation, peach jam is added and the final product is packaged. The objective is to understand the procedure to obtain a quality fruit yogurt by following the established standards.
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- ScribdTranslations
- Language
- EN