Presentation processing lines 04/06/2009
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Transcript of Presentation processing lines 04/06/2009
1BOEPPLER Pierre Erasmus 2008/2009
Presentation processing lines 04/06/2009
Process line of yogurt
in France
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French situation in production of yogurtFrench 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…
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Production line for set yogurtProduction line for set yogurt
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• To get the milk from the cow
• Standardisation: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
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Degassing:Degassing:
The aim of degassing is to take off the bad smell of the milk
After that there is a homogenization and pre homogenization and pre pasteurizationpasteurization, that the goal is to kill bacteria.
Pre pasteurizationPre pasteurization is done in few secondes at 75°C. And after is cooled at 5°C
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Adjust milk composition and blend Adjust milk composition and blend ingredientsingredients
homogenizehomogenize
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Pasteurize milkPasteurize milk
The aim is to kill pathogenic bacteria in heating at 72°C, and cooling again
Bacterial fermentationBacterial fermentation
During the fermentation, the production of lactic acid by the bacteria modify the structure of proteins in the milk
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The lactobacillus bulgaricus bring acidity to the milk
The streptococcus thermophilus develop aroma
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Packaging Packaging
The yogurt is pumped from the fermentatio vat and packaged as desired
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IncubationIncubation
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 roomStorage in an cold room
The quick cooling keeps the acidity
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Thanks for your attentionThanks for your attention