PREPARATION OF FERMENTED MILK (YOGURT)

To learn the process of manufacturing good quality fermented milk.

MATERIAL REQUIRED:
1.  Adequate quantity of good quality fresh milk for the preparation of product.

2.  Batch Pasteurizer or Multipurpose vat.

3.  Good quality starter in adequate quality to be used.

4.  Water bath with connections for steam and water or thermostatically controlled incubator.

5.  One thermometer,  0-110°C and testing apparatus .

6.  Suitable containers for setting and final dispensing of the product.

PROCEDURE: 

1. Weigh desired quantity of milk and heat it to 80-90°C for 10 to 20 mts.

2. Cool the milk to 45-48 °C

3.  Add 2 to 3%  of yogurt culture and mix well with the milk.

4.  Keep the milk in cleaned and sterilized containers for setting.

5.  Incubate the milk in containers at 45°C till firm coagulum is obtained (approximately 3 to 4 hours).

6.  Remove the product from the incubator and keep it at 5°C until distributed to consumers.

7.  Clean the equipment and keep them for next operation.

8.  Record observation in the following production Chart.

OBSERVATION: 

YOGURT PRODUCTION CHART
Date______
Name________      Trial No.______ [Same as Dahi chart]
1.  Quantity of milk used______________Kgs/Lts

2.  Quality of milk Fresh/old/Pasteurized milk Fat___%, SNF___%, Acidity___%.

3.  Temperature of heating_____ °C

4.  Time of holding________mts

5.  Cooling Temperature________°C

6.  Starter used___________
Quantity____ Gms.                         Rate_____%
Body_______                                  Texture______
Acidity_____%                                 Taste______

7.  Setting Equipment________
Time started_____ mts                  Temp_____°C

8.  Quality of curd Good/fair/poor
Body________                               Texture________
Acidity______%                             Taste_________

9.  Type and No.  of containers used_________

10.  Out-turn_______Kgs______%

11.  Loss______

12 Temp. of storage________ °C

13,  Remarks_______________