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Presentation processing lines 04/06/2009

Presentation processing lines 04/06/2009. Process line of yogurt in France. BOEPPLER Pierre. Erasmus 2008/2009. French situation in production of yogurt. In France the yogurt prduction is the number one on the milk product market with more than 1 million tonnes producted by year

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Presentation processing lines 04/06/2009

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  1. Presentation processing lines 04/06/2009 Process line of yogurt in France BOEPPLER Pierre Erasmus 2008/2009

  2. French situation in production of yogurt • In France the yogurt prduction is the number one on the milk product market with more than 1 million tonnes producted by year • Danone the biggest group of production yogurt in France • There is important others group like Lactalis, Andros…

  3. Production line for set yogurt

  4. To get the milk from the cow • Standardisation: allows to make consistent the composition of milk coming from various farms • Then the milk is going to a tank (a skimer) for adjusting the level of fat

  5. Degassing: The aim of degassing is to take off the bad smell of the milk After that there is a homogenization and pre pasteurization, that the goal is to kill bacteria. Pre pasteurization is done in few secondes at 75°C. And after is cooled at 5°C

  6. Adjust milk composition and blend ingredients homogenize

  7. Pasteurize milk The aim is to kill pathogenic bacteria in heating at 72°C, and cooling again Bacterial fermentation During the fermentation, the production of lactic acid by the bacteria modify the structure of proteins in the milk

  8. The lactobacillus bulgaricus bring acidity to the milk The streptococcus thermophilus develop aroma

  9. Packaging The yogurt is pumped from the fermentatio vat and packaged as desired

  10. Incubation The yogurt is putting in a steam room, at 42-45°C during 3 hours until having an acidity around 70°D Storage in an cold room The quick cooling keeps the acidity

  11. Thanks for your attention

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