VERY BASIC MANUFACTURING STEPS FOR YOGHURT SNACK

VERY BASIC MANUFACTURING STEPS FOR YOGHURT SNACK


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:
  1. Pasteurize and standardize milk at 72 ˚C - 74 ˚C for 15 seconds
  2. Transfer milk to mixing tank
  3. Add stabiliser through tri-blender
  4. Hydrate for 60 minutes (agitator on)
  5. Homogenize at 58 ˚C (average) at 150 / 50 Bar
  6. Pasteurize at 94 ˚C and hold for 5 min
  7. Cool to 42 ˚C
  8. Inoculate  with culture (LYOFAST Y 438 / 439 A range)
  9. Stir for 15 min
  10. Incubate at 42 ˚C (Ensure temperature is maintained)
  11. When pH reach < 4.55, break coagulum
  12. Cool batch to 25 ˚C - 27 ˚C through cooling plate / cooling tubes .
  13. Pump yoghurt into intermediate tanks.
  14. 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.


Any technical questions please don’t hesitate to contact us on magriet@dynamiko.co.za or cherry@dynamiko.co.za


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