Process guidelines for
Yoghurt ?mild?

Direct inoculation


Raw material: process milk with desired fat content.

Homogenization: 150 ? 200 bar, 65 ? 70 C (150 - 158 F)
(1 bar ~ 14.5 lb/sq.inch.) optional

Heating: 90 - 95 C (195 - 200 F) for 5 ? 10 minutes

Cooling: to incubation temperature 38 - 42C
(100 - 108 F.)

Inoculation: 1 x MSK-Mix ABD V 1-54 Visbyvac DIP
1 u per 100 L. (26 gal.) process milk
(available in our on-line store)

Set yoghurt: filling into cups as fast as possible

Incubation temperature: 42 C (108 F) 5.5 - 6 h.

final pH 4.8 - 4.5

cooling : 20 - 25 C (68 - 77 F) for stirred yoghurt

mixing : fruit preparation

cooling overnight to 4 C ( <40 F)

Note: Plant and raw milk conditions might vary. These are only guidelines.