Reconstitution of skim milk powder to
prepare milk containing 14% total solids
Heat treatment (85 ˚C/30 min)
Cooling to incubation temperature (43 ˚C)
Addition of 4% probiotics including L.
acidophilus 33200, L. casei 279, B.
longum 536 and L. rhamnosus GG.
Addition of the 2% yoghurt starter
organisms, S. thermophilus and L.
delbrueckii ssp. bulgaricus
Filling into containers
Incubation at 43 ˚C till pH reaches 4.5
Refrigeration for 12 h at 4 ˚C
Fig. 1. Stages of yoghurt manufacture.