Yogurt & Cultured Milk
Yogurts are medium to high viscous products that may contain particulates. At its most basic, yogurt is a dairy product fermented by starter cultures (basically lactic-acid-producing bacteria). These cultures convert lactose (the sugar portion of milk) to acid. The drop in pH in turn, causes the milk’s proteins to set, so the liquid thickens into yogurt.
Yogurt must be produced by fermenting cream, milk, partially skimmed milk, or skimmed milk, either alone or in combination. A second set of optional dairy ingredients may be added. These include non-fat dry milk, buttermilk, whey, and lactose. If vitamins A and/or D are added, they have to be present in certain quantities. Yogurts can include a permitted list of sweeteners as well as flavorings, stabilizers and color additives.
Our product range includes processing solutions for pasteurisation, UHT treatment and CIP; all of which comply with global hygienic processing standards:
- Scraped Surface Heat Exchangers
- Annular Space Heat Exchangers: HRS AS Series
- Hygienic Multi Tube Heat Exchangers: HRS MI Series
- Hygienic Double Tube Heat Exchangers: HRS DTA Series
- Food Processing Systems: HRS Thermblock M Series
- Piston Pumps: HRS BP Series
- Aseptic Filling: HRS AF Series