YOGURT PROCESS FLOW SHEET
The process for the manufacture of in-package (Sundae style) and in-vat (Swiss style) Yogurt is outlined below.
Milk
Standardization of fat and protein content
Store milk at 40 F Add stabilizers and mix
Heat processing
180 Ffor 30 minute
or
195 F for 1 minute
Homogenization
2000 psi 1st stage
500 psi 2nd stage
Cool to
110 F (40 C)
Innoculate with starter culture
S. thermophilus + S. bulgaricus (1:1)
| Package in final container (fruit prefilled in bottom) |
........................................ | Add to temperature controlled vat |
Incubate 3-4 hours
| Cool to < 4 C and store | ................................................... | Break and cool to <4C | |
| Add fruit and package |