Drinking yoghurt and yoghurt-based drinks continue to become more popular, due to their appeal of combining healthy and functional properties with flavour.
Yoghurt drinks often come in portion packs, making them easy to consume on-the-go and a healthy product for quick eating. Yoghurt drinks are often flavoured with fruit or fruit juice and can be enriched with vitamins, minerals and pre- or probiotics.
Ambient drinking yoghurt is seen as an untapped global potential and it has taken China by storm since its launch in 2010. The success has been driven by consumer demand for convenience, taste and nutritional benefit, trends that are reflected in many other countries.
Traditional Cultured Milk goes by many names across the world but is traditionally a mixture of yoghurt, water and salt, and it’s often flavoured with garlic and pepper. In Arabic, it is called ‘Laban’ while in Iran it is known as ‘Dugh’. Traditional Cultured Milk is a drink to accompany a meal and is a strong competitor to soft drinks.
Lassi is a traditional South Asian drink, originally from India/Pakistan and consists of yoghurt, water, salt, and spices such as ginger, cinnamon, nutmeg, chilli, cumin and coriander mixed into a foaming drink. There is also sweet lassi on the market, which contains sugar and rose water or fruit juices. Saffron lassi is a speciality of Rajasthan, the largest state of the republic of India.
The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and dry matter contents, heat treatment and homogenization. It is assumed that the milk has been standardized to the required fat content before entering the line and standardization of the dry matter content takes place in an evaporator in the process line. If the dry matter content is adjusted by addition of milk powder, the equipment used is similar to that described under “Recombined milk”. Any additives, such as stabilizers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The quality of the yoghurt in terms of texture and flavour is essential.
Figure 11.14 shows the Production of stirred yogurt. The pretreated milk, cooled to incubation temperature, is pumped to the incubation tanks (7). Simultaneously a preset volume of bulk starter (6) is dosed into the milk stream. After a tank has been filled, agitation commences and continues for a short time to assure uniform distribution of the starter culture. The incubation tanks are insulated to ensure that the temperature remains constant during the incubation period. The tanks can be fitted with pH meters to check the development of acidity. In typical production of stirred yoghurt the incubation period is 2.5 to 3hours at 42 – 43C when the ordinary type of bulk starter (2.5 – 3% inoculums) is utilised. To attain optimum quality, cooling from 42 – 43C to15 – 22C should be accomplished within 30 minutes after the ideal pH-value has been reached to stop further development of bacteria. The coagulum must be subjected to gentle mechanical treatment so that the final product will have the correct consistency. Cooling takes place in a plate heat exchanger (8) with special plate. After cooling to 15 – 22C, the yoghurt is ready for packing. Fruit and various flavours can be added (10) to the yoghurt when it is transferred from the buffer tanks to the filling machines. This is done continuously with a variable speed metering pump which feeds the ingredients into the yoghurt in the fruit blending unit. The blending unit is static and hygienically designed to guarantee that the fruit is thoroughly mixed into the yoghurt. The fruit metering pump and the yoghurt feed pump operate synchronously.
Each process includes different kinds of machines. All these machines form a whole set which guarantee the automatic production of Cheese Machines large quantity and high quality.
MACHINES: `1. Water Treatment section, 2. Milk Receiving or Powder Dissolving Section, 3.Preparation Section, 4. Sterilization Section, 5. Fermentation Section, 6. Filling & Packaging Section, 7. CIP Cleaning Section, 8. Chiller , 9. Tanks: 9(a). Compressor, 10. Steam Boiler, 11. Cooling or Incubation Room, 12. Installation Material, etc.
Techgen Engineering ltd, supply full set of turnkey project for production line milk products, including the complete line design, engineering management, civil engineering of Factory and the foundation building, supplying, installation of all the equipments, the supplying and installation of compressed air, water and power system and etc.