Milk fermentation - by cooling boiling milk to incubation temp., holding and rapid chilling

摘要

Milk fermentation in the prodn. of yoghurt uses a vessel in which the boiling hot milk is first cooled to an ideal incubation temp. before the ferment is added. The full vessel is then held completely insulated and without heat input at the incubation temp. When the incubation period is over, the insulation is removed and a rapid chilling completes the process. This results in a 100% utilisation of the enzymes without any extraneous heat input. Satisfactory sterility is ensured and the fermentation process is completed in the optimum and shortest time.