Overall, yogurt production involves several stages, including milk preparation, pasteurisation, homogenisation, cooling, fermentation and packaging. In addition, the quality of the milk mixture is tested twice during the process to ensure that it meets the required standards.
Initially, raw milk is poured into a large mixing tank, where its composition is adjusted and various ingredients are blended together. The mixture is then examined using CEM SMART 6, ORACLE and Sprint machines to analyse its solid and fat content. After that, it passes through a pasteuriser before being transferred to a homogenisation machine. This stage is followed by cooling in a specialised cooler.
Once the mixture has cooled, starter cultures are added to initiate the fermentation process. The product is then tested again using the same three machines to check its quality. Following this, the yogurt is transferred to a holding tank, where it is kept cool. In the next stage, additional flavours and fruits are added to improve its taste. Finally, the finished yogurt is placed into individual containers and sent along a conveyor belt for packaging.
