Production of fruit yoghurt

Fruit yoghurt production; starts with filtering of raw milk. If raw milk is not to be taken into production immediately, it is cooled and taken to raw milk tank. Then, then cream is separated from the raw milk tank with the help of a separator. Milk is separated from the separator into cream and skim milk.

Cream is pasteurized at 63◦C for 30 minutes and skimmed milk is pre-pasteurized at 72 °C for 15 seconds. After pasteurization process, cream is added to cream tank; skim milk is taken to the skim milk tank. Powdered with Tri blender, cream, skim milk, sugar, starch and so on. additions. Homogenization process is applied to the mixture taken into the mix tank. After pasteurization, culture is added and allowed to ferment. Incubation takes approximately 3 hours. Fermentation is stopped when the pH is around 4.0-4.7.

Then, after the clotting time is complete, the yogurt should be quickly cooled to below 20 ° C to terminate the activity of the microorganisms. Yoghurt is gradually cooled down to 10 ° C in about 30-45 minutes. Fruit prebi obtained from kiwifruit is added to the cooled finished product and a mixture of yoghurt and fruit is provided with the help of dynamic mixer. In yogurt packaging, polystyrene, aluminum foil, laminated and so on. materials that are harmless to health, such as materials, are used. The product can be stored for 30 days at 10◦C.

Microbiological and physicochemical analyzes of kiwi fruit yoghurt are examined. Microbiological analysis; aerobic colony count, Bacillus cereus, coagulase positive staphylococci count, Listeria monocytogenes, Salmonella, sulfite reducing anaerobic bacteria count and Enterobacter count. In physicochemical analysis, pH is measured. In sensory analysis, viscosity, taste and appearance are evaluated.

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