the yoghurt coagulum was broken manually by means
of a perforated stirrer, by stirring the coagulum twenty
five times times in slow helicoidal movements. This was
done in order to insure that the yoghurt coagulum
was completely broken and that whey incorporation was
promoted. After this operation, the stirred yoghurt was
circulated through the plate heat exchanger where it
was cooled down by the cold water stream.