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