VERFAHREN ZUR KONTINUIERLICHEN HERSTELLUNG VON JOGHURT UND ANDEREN MILCHFERMENTATIONSPRODUKTEN

• Main Authors: STADHOUDERS, JACOBUS JOSEPHUS, BENNEKOM, UBBELS, JACOB, EDE, DRIESSEN, FRANSISCUS MARTINUS, EDE
• Format: Patent
• Language: German
• Published: 11.10.1973
• Edition: 1
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FISHING; FOODS OR FOODSTUFFS; FORESTRY; HUMAN NECESSITIES; HUNTING; MAKING THEREOF; MANUFACTURE OF DAIRY PRODUCTS; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING

Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank. The pH of the mixture in the prefermenting tank is maintained above the value at which stirring of the mixture will cause syneresis to occur in the final product. A portion of the prefermented mixture is sprayed into a coagulating tank in which further fermentation and coagulation take place to form a gel structure. In the coagulating tank, the mixture, when its pH surpasses the acidity at which stirring will no longer cause syneresis, is subjected to shearing forces by stirring the gel structure near the bottom of the tank to form a smooth consistency without disturbing that part of the gel structure upstream in the coagulating tank in which sufficient acidity has not been produced and thereafter filling into containers the product having a smooth consistency through a discharge pipe in the bottom of the coagulating tank.