| 摘要 |
The process for the preparation of a sterile yoghurt consists in pre-treating the starting milk, thickening it and then cooling it to some extent. This is then inocculated with the yoghurt culture, and the milk is incubated. When the desired degree of acidity has been reached, the mixture is cooled, and the additions are subsequently admixed. The additions are composed of a temperature-stable stabiliser based on a hydrocolloid and, if appropriate, fruit material and sugar. The yoghurt preparation is then filled into air-tight, pressure-stable containers and sterilised. The sterilisation step is carried out in an autoclave at a temperature of 90 to 100 DEG C for 10 to 15 minutes and a pressure of 1 to 2 atm (gauge pressure). The resulting yoghurt has a shelf life of at least one year without cooling and without suffering a reduction in quality.
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