Dairy Technology

Evaporation
Monitoring the increase in
dry matter by temperature
The fat content and dry matter of the
milk used in yogurt production are
standardized. Standardizing the dry
matter improves the yogurt gel. There
are various ways to perform this standardization. The most common way is
to increase the dry matter of the milk
by evaporation in a vacuum chamber.
This process is monitored by means of
the temperature at inflow. The degree
of evaporation is determined by the distance covered by the heated milk in
the evaporator.