Manufacturing method of yoghurt

Abstract

The present invention comprises the following steps, including: a) a degreasing and purifying step, b) a mixing step, c) a homogenization and sterilization step, d) a cooling step, e) a strain inoculation and agitation step, f) a fermentation step, g) a pH clarification and cooling step, h) a filling and storage step, and a method for preparing yoghurt is obtained for improving the freshness of the pure yoghurt product.

Description

technical field [0001] The present invention relates to a method for preparing yoghurt, and in more detail, relates to a method for preparing yoghurt for preparing low-fat yoghurt under a strict hygienic environment. Background technique [0002] In general, most fermented milks are classified into fermented milks and fermented beverages. Fermented milk refers to fermenting raw milk or milk processed products with lactic acid bacteria and yeast, or adding other food or food additives to them hygienically. of. [0003] On the other hand, yogurt as one of the types of fermented milk typically includes drink-type yogurt, paste yogurt, liquid yogurt, and the like. The pasty yoghurt refers to concentrated fermented milk containing curds. The above-mentioned concentrated fermented milk is a protein mass coagulated when fermenting liquid milk or goat milk. Generally, the non-oil solid content is 8.0% or more, and the number of lactic acid bacteria per More than 100 million of th...

AI Technical Summary

Problems solved by technology

[0005] These types of yoghurt are roughly related to the problem that in the raw milk selected as the raw material of yoghurt, it is impossible to fundamentally seal the growth of bacterial contamination in the preparation process due to the process of collecting raw milk from various pastures.

[0006] In particular, the problem of unavoidable contamination still exists even if fresh raw milk is supplied to fresh raw milk due to the proliferation of bacteria due to the use of milk collection troughs.