Processing Equipment And Milk Handling Prior To Yogurt And Sour Cream Production

The equipment needed for processing yogurt and sour cream is interchangeable, so both products may be manufactured at a single facility. Necessary components of the processes include holding tanks for raw ingredients and equipment for separation, standardization of the fat content, homogenization, heat treatment (pasteurization), culture preparation (if direct-set cultures are not used), and inoculation, packaging, and storage.

For production of Grade A products, milk suppliers and processors must comply with recommendations outlined in the Grade ''A'' Pasteurized Milk Ordinance (16). For instance, ''All multi-use containers, equipment and utensils used in the handling, storage or transportation of milk shall be made of smooth, nonabsorbent, corrosion-resistant, nontoxic materials, and shall be so constructed as to be easily cleaned (16).'' Farm holding/ cooling tanks, welded sanitary piping, and transportation tanks shall comply with the applicable requirements of items 10p and 11p of section 7 in the PMO (16).

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook

Post a comment