Dairy Technology

Yogurt production
Yogurt production is used as an example
of production for all fermented products.
The yoghurt type defines the standardized fat content of the processed milk.
It does not matter whether you are making semi-solid yogurt, stirred yogurt,
drinking yogurt or another fermented
product such as sour cream, creme fraiche, kefir, buttermilk or sour milk, the
core process is the same.
The milk is adjusted to the required fat
content for the desired end product.
After homogenization and pasteurization the bacterial culture specific to the
particular product is added to the milk
and incubated.
Once products reach the optimum pH
value they are cooled, a fruit mixture is
added if required and then filling takes
place. This is usually under aseptic conditions to avoid recontamination.