Raw material:                     process milk with desired fat content

 

Homogenization                 150 – 200 bar( 1 bar ~14.5 lb/ sq. inch.) 65 – 70° C (149 -158 F) optional

 

Heating                                 90 - 95° C for 5 – 10 minutes

 

 

 

                                            

 

 

                                                Set yoghurt                           stirred yoghurt                      stirred yoghurt

                                                   “mild”                                      “mild”                                      “mild”

 

filling                                    into cups as fast

                                                as possible

 

                incubation

                temperature             42° C                                      42° C                                      38° C

 

                incubation

time                        5 ½ - 6 h.                               6 – 6 ½ h                                8 – 9 h.

 

final pH                 4.8 +- 0.05                             4.5 +- 0.05                             4.5 +- 0.05

 

stirring                                       -                                          stirring                                    stirring

 

cooling                                  to 20 - 25° C

                                                final cooling                          to 20 - 25°                             to 20 - 25° C

 

mixing                                        -                                          with fruit                                with fruit

                                                                                                preparation                           preparation

 

filling                                         -                                          into cups and                        into cups and

cooling to 8° C                     cooling to 8° C