SYSTEM OF THE PRODUCTION OF MULTI-STRAINED YOGURT

摘要

The invention describes a system of industrial production of strained yogurt which allows the physical straining by using a separation means, with optimal exploitation of the starting material, minimal stressing thereof, minimal losses of useful ingredients in the whey discharged after the straining, and optimal stability of the characteristics of the final product in each production batch. The invention describes the critical conditions of procedures preceding the straining procedure (physicochemical properties of the milk starting material, pasteurization and homogenization conditions, incubation conditions etc.) and the arrays of suitably selected membranes used for straining the yogurt so that the final strained yogurt has the desired physicochemical characteristics (proteins, fat, total solids) at the output of the membranes. During straining, the yogurt is subjected to at least two continuous strainings and the procedure is complemented with the steps following the straining (cooling conditions, storage conditions before packaging, packaging conditions etc.) which also constitute critical factors for obtaining the final result.