yogurt processing line<\/a><\/strong> to produce some dairy\u00a0products. High-temperature short time (HTST) processing is a flowing\u00a0process, usually performed in a\u00a0heat exchanger. It\u00a0is now widely used in the production of milk. <\/p>\n\n\n\n Is the yogurt sterile after pasteurizing in yogurt processing line?<\/h2>\n\n\n\n
The yogurt obtained in this way are not sterile, that is, they still contain microorganisms and need to be refrigerated during storage. Fast pasteurization is usually used in the production of yogurt in yogurt production line. <\/p>\n\n\n\n
The two main types of pasteurization in yogurt processing line<\/h2>\n\n\n\n
One is to heat the yogurt to 62 ~ 65 \u00b0 C and keep it for 30 minutes. This method can kill various growth-type pathogens in milk, and the sterilization efficiency can reach 97.3% ~ 99.9%. After the disinfection, only some of the thermophilic bacteria and heat-resistant bacteria and spores are left. But most of the bacteria are lactic acid bacteria, which are not only harmless to people.<\/p>\n\n\n\n
The second method is to heat the yoghurt to 75 ~ 90 \u2103 and keep it for 15 ~ 16 seconds. The sterilization time is shorter and the work efficiency is higher. However, the basic principle of sterilization is that it can kill pathogenic bacteria. If the temperature is too high, there will be more nutrition loss.<\/p>\n","protected":false},"excerpt":{"rendered":"
In the yogurt processing line, pasteurization is an important part. Now I will share with you some knowledge about pasteurization when making yogurt.<\/p>\n","protected":false},"author":1,"featured_media":462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,27,26],"class_list":["post-696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-line","tag-processing","tag-yogurt","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/posts\/696"}],"collection":[{"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/comments?post=696"}],"version-history":[{"count":0,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/posts\/696\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/media\/462"}],"wp:attachment":[{"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/media?parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/categories?post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogurt-machines.com\/wp-json\/wp\/v2\/tags?post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}