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YOGHURT PRODUCTION :shaved_ice: (Raw materials :star: (TYPES OF YOGHURT,…

- - - - Choice of these raw materials
        
        Additives :heavy_plus_sign:
        
        Choice of starter culture:
        Freeze dried 2% of mix volume
        
        Milk standardisation :sweat_drops:
        
        Design of process plant:
        Batch /continuous
        
        Type of milk (cow,sheep etc) :cow2:
        
        Incubation- matched to starter strain
        40°C-45°C
- - - - Stop acidification✋ #
        
        Development of lactic bacteria
        
        Cooling phase :ice_cream:
        
        Stirred Yoghurt
        
        passing over :arrow_left:
        exchanger coolers by plates ,tubes/grooved surface
        
        Sweated Yoghurt
        
        ventilated cold rooms/
        cooling tunnels :hole:
        
        Cold Storage :department_store:
        :snowflake:2C/4C
  - - - STREP/LACTO RATIO:
        1.Plain Yoghurt -1.2 to 2/1 ratio
        2.Yoghurt with Fruit -10/1 ratio :strawberry:
      - Vitality of Cultures💪
        from 0.5% to 1%,upto
        maximum of 5-7%
      - Inoculate :arrow_heading_down: Lactobacillus bulgaricus &
        Streptococcus thermophilus
      - Exceeding this value :warning: :forbidden:
        1.:arrow_up: Lactic acid & Curdled milk
        2.grainy texture
        3.quick acidification
    - - Development of acidity in yoghurt
      - TIME :alarm_clock:
      - TEMPERATURE :face_with_thermometer:
        Streptococcus thermophilus optimum temperature 42-45C :thermometer:
        ✔Trigger lactic acid fermentation
        Lactobacillus bulgaricus optimum temperature 47-50 C :thermometer: