Yogurt is a natural, healthy product, a good dessert, low in calories, and therefore very suitable for diets. Drink yogurt is nothing
more than a yogurt with broken coagulum and a lower skim content.
Product undergoes a stronger cooling after the coagulum breakage.
Juices are preferred as flavouring agents instead of fruits purées
In yogurt production line, packaging is usually made in plastic
Below are some guidelines on the different ways to increase yogurt consistency in yogurt
YOGURT PRODUCTION LINE - PHASE 1
CONSISTENCY INCREMENT – RAW MATERIALS PREPARATION
Increase the solid content
By increasing the milk proteins, in our yogurt production line we
increase the number of solids, i.e. the consistency of the casein
gel. Yoghurt and the percentage of milk powder added to the
Water content reduction by evaporation
Through the evaporation of water phase we obviously obtain an
increase in the milk proteins and in the fat content. Evaporation
is however an extra expensive step to be added to the production of yogurt. Its elimination results anyway in a higher yield.
Use of a stabilizer
The use of a stabilizer in yogurt production line gives the
possibility to break the balance between the various yogurt
components without having to face quality problems in the final
This is due to the following reasons:
- The fat can be reduced to the desired value without facing problems
of whey separation
- The milk proteins can be reduced to a percentage which prevents
them to give taste problems in the final product
- The loss in consistency, due to mechanical stress, it can be
reduced to minimum
YOGURT PRODUCTION LINE - PHASE 2
THERMAL MILK TREATMENT AND HOMOGENISATION
The main purposes for the milk heat treatment in yogurt production
line are the following:
- To kill possible pathogenic micro-organisms
- To eliminate most of the other organisms in order to increase the
product shelf life
- To inactivate occurring enzymes
- To give proteins a certain level of denaturation. This improves the
yogurt consistency and viscosity, preventing whey separation
An homogeniser is connected to a pasteuriser in-line.
The homogenisation phase is very important especially in a yogurt
containing fat, less in skimmed yogurt, even if the homogenisation
is also affecting the casein particles increasing the final texture
The advantages given by homogenisation to yogurt production are the
- Improved the yogurt consistency
- Greater stability against whey separation
- The yogurt looks whiter, with a creamier and fuller taste than the
- Better distribution of the stabilizer in the system
The thermal treatment line handles high pasteurising temperatures,
longs stoppages and homogenisation.
YOGURT PRODUCTION LINE - PHASE 3
You can find in the market deep-frozen or freeze-dried culture that
can be used directly in the fermentation tank or as mother culture
to be added in approx. 2% percentage.
YOGHURT PRODUCTION LINE - PHASE 4
The common type of incubation, in yogurt production, is up to 3 – 4 hours at 41 – 45°C.
In certain cases a longer time of incubation is applied, ranging
from 7 to 14 hours at 30 –37°C. The low temperature favours a lower
acid content yogurt production.
The 3 main types of yogurt are:
- Stirred yogurt: the ripening takes place in special ripening tanks
with a soft breakage phase
- Set yogurt: the ripening takes place in the final container (cup)
- Liquid yogurt: the ripening takes place in special ripening tanks
with a special breakage phase