Fermentation tank for the production process of coagulated fermented yogurt products

### Aged Yogurt Production Process and Key Points

#### **Nutritional Benefits**

Aged yogurt offers enhanced nutritional value compared to fresh milk, containing lactic acid, lactose, amino acids, minerals, vitamins, and enzymes. It promotes gastric acid secretion, aiding digestion and reducing bloating or diarrhea, making it ideal for those with stomach issues.

#### **Production Process**

1. **Ingredient Preparation**:

- Dissolve milk powder or standardize fresh milk.

- Mix stabilizer and sugar in 80°C purified water until fully dissolved.

- Combine treated milk and stabilizer solution to form a uniform liquid.

2. **Volume Adjustment**:

- Add the mixture to 60°C purified water to achieve a total volume of 1000 mL.

3. **Homogenization**:

- Heat to 70°C and homogenize at 5–10 MPa (secondary pressure) or 20–25 MPa (primary pressure).

4. **Sterilization**:

- Sterilize at 86–88°C for 15 minutes in an autoclave.

5. **Fermentation**:

- Cool to 45°C, inoculate, and ferment at 43°C for 4–6 hours until the pH reaches ~4.5.

6. **Aging and Packaging**:

- Cool to 0–4°C for storage, then package and store in cold conditions.

#### **Technical Key Points**

- **Milk Powder Preparation**: Dissolve milk powder in 45°C water, stirring for 30 minutes.

- **Stabilizer and Sugar Dissolution**: Sprinkle stabilizer and sugar into 80°C water, stirring until dissolved.

- **Fermentation Endpoint**: Control fermentation to achieve a pH of ~4.5 for optimal results.

This process ensures high-quality aged yogurt with a rich, smooth flavor and enhanced nutritional benefits.