Yoghurt is a fermented low to high acid semisolid milk product. The drink has to be stabilized prior to high temperature short time processing.
The stabilizers are non-thickening type, such as high-methoxy, pectin, gelatin and modified starch, to impart smooth texture and control whey separation during the shelf life.
The process used pasteurization, homogenization and culturing systems. An extension of shelf life is achieved by ultra-high temperature processing after fermentation and aseptic packaging.
During production practice the yoghurt coagulum is handled very carefully, but when drinking yoghurt is manufactured, the positive pumps are replaced with centrifugal pumps to transfer the yoghurt from the incubation tanks to the coolers.
Alternatively, higher speeds of agitation are used to break the coagulum after fermentation, or sometimes the cold yoghurt is passed through a homogenizer without the application of pressure.
In the manufacture of long-life drinks, skimmed yoghurt containing sugar, fruit flavoring and stabilizer is heat treated after fermentation and then aseptically packaged. Other method includes UHT heat treatment of the finished product, either immediately before packing to in the UHT package.
The processing of yoghurt drink
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