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Yoghurt Production Process Overview by OSCAR is a document available to read on EtoBox.
The yoghurt production process involves standardizing milk with powdered milk and additives, heating it to 65-70°C, homogenizing it, pasteurizing it at 95°C for 300 seconds, then cooling it to 4-6°C before adding culture and flavorings. The mix is then heated to 45°C and packaged before being fermented for 2.5-3 hours and cooled to 15°C. The whipped yoghurt process standardizes milk, heats it to 65-70°C, homogenizes it, pasteurizes at 95°C for 5 minutes, cools it to 38-42°C for fermentation. After ferment
- Author
- OSCAR
- Language
- EN