Mixing the preparation with other ingredients

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.

Solution

  • Accurate measurement of pH
  • Control of cooling temperature in the vat
  • Recording and storing data for traceability
  • Controlling heating temperature
  • Managing manufacturing batches
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