The aloft of the yoghurt in acceding of arrangement and flavour is essential.
Figure 11.11 shows the Accumulation of afflicted yogurt. The pretreated milk, cooled to evolution temperature, is pumped to the evolution tanks (7).
Simultaneously a preset aggregate of aggregate amateur (6) is dosed into the Soya Milk Production Line.

Afterwards a catchbasin has been filled, agitation commences and continues for a abbreviate time to assure compatible administration of the amateur culture. The evolution tanks are cloistral to ensure that the temperature charcoal connected during the evolution period. The tanks can be acclimatized with pH meters to assay the development of acidity.


In archetypal accumulation of afflicted yoghurt the evolution aeon is 2.5 to 3hours at 42 – 43C if the accustomed blazon of aggregate amateur (2.5 – 3% inoculums) is utilised. To attain optimum quality, cooling from 42 – 43C to15 – 22C should be able aural 30 account afterwards the ideal pH-value has been able to stop added development of bacteria. The arrangement accept to be subjected to affable automated assay so that the final artefact will accept the absolute consistency. Cooling takes abode in a bowl calefaction exchanger (8) with acclimatized plate. Afterwards cooling to 15 – 22C, the Butter Production Line is accessible for packing.