1 BOEPPLER Pierre Erasmus 2008/2009 Presentation processing lines 04/06/2009 Process line of yogurt in France

2 French situation in production of yogurt In France the yogurt prduction is the number one on the milk product market with more than 1 million tonnes producted by year Danone the biggest group of production yogurt in France There is important others group like Lactalis, Andros…

3 Production line for set yogurt

4 To get the milk from the cow Standardisation: Standardisation: allows to make consistent the composition of milk coming from various farms Then the milk is going to a tank (a skimer) for adjusting the level of fat

5 Degassing: The aim of degassing is to take off the bad smell of the milk homogenization and pre pasteurization After that there is a homogenization and pre pasteurization, that the goal is to kill bacteria. Pre pasteurization Pre pasteurization is done in few secondes at 75°C. And after is cooled at 5°C

6 Adjust milk composition and blend ingredients homogenize

7 Pasteurize milk The aim is to kill pathogenic bacteria in heating at 72°C, and cooling again Bacterial fermentation During the fermentation, the production of lactic acid by the bacteria modify the structure of proteins in the milk

8 The lactobacillus bulgaricus bring acidity to the milk The streptococcus thermophilus develop aroma

9 Packaging The yogurt is pumped from the fermentatio vat and packaged as desired

10 Incubation The yogurt is putting in a steam room, at 42-45°C during 3 hours until having an acidity around 70°D Storage in an cold room The quick cooling keeps the acidity

11 Thanks for your attention