Yoghurt is prepared from milk received by the company at the plant from our diverse supply pool form all over the country. Processing is carried out by the company’s specially trained process attendants and technicians. Hygiene and sterility of the plant are a necessity, which compels the company to use exceptionally high standards. Technology and microbiological aspects of the plant are contained in the laboratory manuals, which will be availed at request to any officer.
Reception: the road tanker collecting milk from the farms is usually dispatched with a team of mobile lab technicians. Milk is assessed at the collection units for quality, to ensure that no additives have been introduced in to the milk. The collected milk is treated with preservatives of the recommended type and accurate quantity.
Storage: at the plant, the milk is deposited into a storage tank with controlled temperature and sterility. Sterility is ensured by killing harmful micro-organisms that tamper with yoghurt quality using antimicrobial (microorganism killer) agents.
Secondly, milk is introduced into the pasteurizing vat (chamber using steam and high pressure to cook milk) and fermented after cooling. Fermentation is done by introduction of specific types of yoghurt fermenting bacteria species (Streptococcus thermophilus and Lactobacillus delbrueckii) (Tamine, 224). The pasteurized and fermented milk is then introduced into the mixing chamber where standardization processes are carried out to ensure that the desired quality of the milk is achieved. The various types of standardization procedures involved are:
Fat content: milk butter content is usually between 3.7 and 4.2 grams in every 100g of milk. This is lowered to yoghurt standards (1.5g/100g for medium fat and 0.5g/100g for low fat yoghurt). This is achieved by
Solids-not-fat content in milk are other solids suspended in milk but not fat in nature. 8.2 to 8.6 g/100g is the