Dairy Technology

Milk processing
Milk processing involves the basic processes of storage, separation, homogenization and pasteurization. These
processes also play a major role in
yogurt, butter and cheese making.
Precedence is therefore given to them
on the following pages as the standard
processes of dairy technology.
The process of yogurt production is described as typical for the preparation of
fermented products. The use of different bacterial cultures, for example, or
changing the sequence of the sub-processes produces semi-solid yogurt or
drinking yogurt.
Cheese products are also presented
typically for all common varieties of
cheese. Not every process is used
for every product. Quark and cream
cheese require pasteurization, for example, but these types do not undergo
ripening. Again, for other sorts of
cheese, such as pasta filata varieties,
the cheese curd is subjected to a cooking and stretching process to obtain an
elastic-textured cheese.