Stirred yogurt production process

Process of Making Whisked Yogurt / Whey Less

To produce whisked yogurt, milk and cream are initially mixed in a processing tank until the fat content reaches 4-6% (this fat percentage is selected). Then, with the help of a Tri-blender, we add non-fat dry milk (about 4%), milk protein powder (MPC 2-5%), and stabilizer (it is recommended to use a combination of alginate and guar gum) (about 3-4%) to the milk and cream mixture. The mixture is heated to 70°C and left for 15-20 minutes. Afterward, it is cooled to 55°C and served, followed by homogenization at 120-130 bar pressure. After returning to the tank, it is heated to 95°C for 15 minutes, then cooled to 42°C. Starter is then added, and after 5 minutes, the mixture is left stationary in the tank. Once the pH reaches around 4.2-4.3 or acidity reaches 80, the yogurt is cooled until it reaches 32°C.
Note: The whisk should be turned on intermittently for short periods.
After about 40 minutes, salt (0.5%) is added, and when the temperature reaches 30°C, the final whisked yogurt is transferred to the filler via the mono pump, and then it is sent to the cold storage.

Can Natamycin and Nisin be used in Whisked Yogurt?

Yes, to increase the shelf life of whisked yogurt, it is recommended to use Nisin and Natamycin after following the hygiene measures in the production line and preventing possible secondary contamination. Nisin and Natamycin should be added during the curd breaking stage.

For details on Natamycin from Dayan Arman Pouya, click here
For details on Nisin, Nayzin from Dayan Arman Pouyaclick here