Pieces of fruit are mixed in the finished yoghurt before being put in pots. This process carries a high contamination risk and the preparation must be suitably heated to destroy all the vegetative micro-organisms, but without altering the texture and flavour of this fruit-based preparation.
- Accurate measurement of pH
- Control of cooling temperature in the vat
- Recording and storing data for traceability
- Controlling heating temperature
- Managing manufacturing batches