a yogurt plant requires s special d

a yogurt plant requires s special design to minimize contaminations of the products with phage and spoil-age organisms. Filtered air is useful in this regard. The plant is generally equipped with a receiving room to receive, meter or weigh, and store milk and other raw materials. In addition, facilities include a processand production control laboratory, a dry storage area,a refrigerated storage area, amix proc-essing room, a ffermentation room, and a packaging room.
the mix processing room contains equipment for standardizing and separating milk, pasteurizing and heating, and homogenizing along with the necessary pipelines, fittings, pumps, valves, and controls. The fermentation room housing fermentation tanks is isolated from the rest of the plant. filtered air under positive pressure is supplied to the room to generate clean room conditions. a control laboratory is generally set aside where culture handling, process control, product composition, and shelf life tests are carried out to ensure adherence to regulatory and company standards. there is also a quality control program, established by laboratory personalnel. a utility room is required for maintenance and engineering services needed by the plant. the refrigerated storage area is used for holding fruit, finished products, and other heat-labile materials.A dry storage area at ambient temperature is primarily utilized for temperature-stable raw materials and packaging supplies.
standardization of milk for fat and milk solids-not-fat content results in fat reduction and in an in-crease of 30-35% in lactose, protein, mineral, and vitamin content. the nutrient density of yogurt mix is thus increased over that of milk. specific gravity changes from 1.03 to 1.04 g/ml at 20oC. addition of stabilizers (gelatin, starch, pectin, agar, alginates, gums, and carrageenans) and sweeteners further impacts physical properties