If you find that whey separation [syneresis] occurs with the snack yoghurt – check the processing parameters and ensure hydration is as long as possible.
Normally this is the process we use:
- Pasteurize and standardize milk at 72 ˚C - 74 ˚C for 15 seconds
- Transfer milk to mixing tank
- Add stabiliser through tri-blender
- Hydrate for 60 minutes (agitator on)
- Homogenize at 58 ˚C (average) at 150 / 50 Bar
- Pasteurize at 94 ˚C and hold for 5 min
- Cool to 42 ˚C
- Inoculate with culture (LYOFAST Y 438 / 439 A range)
- Stir for 15 min
- Incubate at 42 ˚C (Ensure temperature is maintained)
- When pH reach < 4.55, break coagulum
- Cool batch to 25 ˚C - 27 ˚C through cooling plate / cooling tubes .
- Pump yoghurt into intermediate tanks.
- Fill
GENERAL:
Sugar syrup is now widely used in the industry – 1 kg of sugar syrup replaces 3 kg of sugar for cost reduction – this is due to the sugar tax being brought in so clients are reformulating – with this percentage of replacement – clients don’t pick up a difference in sensory profiling. Sample stock can be arranged for a trial.
For the snack yoghurt there are a few cost-effective stabiliser-options that can be used.