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A NEW TANK FOR THE PROCESSING OF STIRRED YOGURTS.

UNE NOUVELLE CUVE DE PROCEDE POUR LA FABRICATION DES YAOURTS .

Type of article: Periodical article

Summary

DESCRIPTION OF A NEW FRENCH TANK IMPROVING THE PROCESSING OF STIRRED YOGURTS BY COOLING CURD AS QUICKLY AS POSSIBLE WITHOUT DECREASING ITS VISCOSITY. A DIAGRAM COMPARES CONVENTIONAL TECHNOLOGY [COOLING OF PASTEURISED MILK AT 318 K (45DEG C)+ FOUR 1,500L COAGULATION TANKS + COOLING TO 295 K (22 DEG C) + 2 STORAGE TANKS + PACKAGING] WITH THE DESCRIBED TECHNOLOGY INCLUDING TWO 5,000L TANKS PASTEURISING AT 363 K (90 DEG C), COAGULATION AT 318 K AND COOLING TO 295 K IN 33 MIN. HEAT EXCHANGE IS PROVIDED BY A SERIES OF EXCHANGERS DISTRIBUTED AT THE BOTTOM OF A SINGLE TANK WITH STIRRING IN ORDER TO HOMOGENISE THE PRODUCT TEMPERATURE. THE INCREASE IN VISCOSITY RESULTS IN A MARKED DECREASE IN THE AMOUNT OF POWDER MILK USED FOR PRECONCENTRATING MILK. G.G.

Details

  • Original title: UNE NOUVELLE CUVE DE PROCEDE POUR LA FABRICATION DES YAOURTS .
  • Record ID : 1982-2029
  • Languages: French
  • Source: Tech. lait. - n. 962
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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