Dairy Ingredients for Food Processing

Figure 17.2. An outline for the manufacture of soft and hard frozen yogurt.

Skim milk, Low-fat milk, Cream, Nonfat

Dry Milk, Condensed Skim milk,

Stabilizer, Maltodextrins, 36 DE Corn

Syrup Solids, Sugar

Prepare Mix-

Standardize to

11-13% MSNF,

0-3.25% fat, 16% sugar,

7.5% Corn syrup solids, 2.5%

Maltodextrins

1.5% stabilizer

Pasteurize at 80°C for 25

seconds

Homogenize

at 1500 psi, 60°C.

Cool to 5°C

Flavor tank, 4-5 °C.

Blend to standardize pH

Package in bags.

Freeze for

distribution

Thaw to 5° C and run

through soft serve

freezer

Mix Plain Nonfat

Yogurt at the rate of

10-20%

Soft Serve Mix

Soft Serve

Frozen Yogurt

Fruits and Nuts

Hard Pack

Frozen Yogurt

Flavor

Ice Cream Freezer

-6°C

Packaging,

Wrapping

Hardening

-40° C

Storage

-30° C

437