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Continuous manufacture of yogurt. II. Procedure and apparatus for continuous coagulation
Author(s) -
Driessen F. M.,
Ubbels J.,
Stadhouders J.
Publication year - 1977
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260190605
Subject(s) - coagulation , organoleptic , continuous flow , fermentation , food science , mixing (physics) , viscosity , chemistry , pulp and paper industry , process engineering , chromatography , materials science , biochemical engineering , medicine , engineering , composite material , physics , quantum mechanics , psychiatry
The procedure and apparatus for the continuous coagulation of yogurt are described. The continuous coagulation takes place in a plug‐flow fermentor. Prefermented milk is brought into this fermentor with the help of a centrifugal distributor, which avoids any undesirable mixing of the prefermented milk with the acidifying milk. A special stirring plate allows a stirring treatment in the coagulation tank. By this procedure the acidity and the viscosity of the final yogurt can be controlled between certain limits. The organoleptic characteristics of the continuous manufactured yogurt are good.