Improved process for processing yoghurt (sterilized yoghurt)

Abstract

The primary objective of this project is to provide an improved process for the production of yoghurt (sterilized yoghurt) which can be stored at room temperature (24-28 degrees Celsius) and kept for a period of 3 months without refrigeration while maintaining its original characteristics( ingredients, taste, odour, texture/consistency). The improved process involves an extra heat treatment unit called sterilization where the yoghurt was heated to a temperature of 105 degrees Celsius for a period of five seconds. To evaluate the the efficiency of the process , experiments of TPC, yeast , pH and TA, curdling, smell and liquid formation were carried out at intervals of one week for a period of 12 weeks. the results showed that the process of sterilization was efficient and effective in reducing the number of microorganisms with actual preservation of the milk a/yoghurt ingredients. All the tested parameters were in normal ranges with in the 12 weeks and showed complete stability. this meant that the product still had shelf life. Therefore sterilization of Yoghurt is an industrial invention that improves the stability of the yoghurt under room temperature for a period of 3 months. This increases the shelf life of the yoghurt products and eliminates the additional storage costs of refrigeration.