YOGURT
PROCESSES AND EQUIPMENT
Yogurt is a fermented milk product that has become increasingly popular.Click here to refer to some general information on yogurt and yogurt manufacture.
Click here to see a general processing flow diagram for manufacture of yogurt, both "Sundae" and "Swiss" style.
Pilot plant equipment used for the manufacture of yogurt in Vivian Hall are shown below:
| Picture | Equipment Name | Processing | Unit Operations | |||||
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Cream Separator | Milk standardization reduction of fat to 1-2% |
fluid flow separation |
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HTST Pasteurizer | 195 F - 1 minute Cool to 115 F |
fluid flow heat transfer |
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Homogenizer | 2000 psi 1st stage 500 psi 2nd stage |
fluid flow size reduction |
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| For Swiss Style yogurt- Fermentation vat |
Maintained at 115 F | mixing heat transfer fluid flow |
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| For Sundae Style yogurt- Incubator |
Maintained at 115 F | heat transfer | ||||||
| Filler | fluid flow | |||||||
More information on yogurt can be obtained at these web addressed
http://www.danonenewsletter.fr/