PROCESS OF SOFTENESS-IMPROVED YOGHURT, STT TECHNOLOGY(SOFT AND TENDER TASTE TECHNOLOGY)

摘要

PURPOSE: A manufacturing method of fermented milk is provided to prevent degradation of texture by maintaining constant particle size of the curd liquid which is stabilized, and to improve taste of the fermented milk by adjusting an internal space of a transfer pipe. CONSTITUTION: A manufacturing method of fermented milk includes the following steps: mixing raw milk, skimmed milk powder, sodium caseinate, glucose, and pectin; homogenizing mixed milk through a transfer tube; cooling the sterilized homogenized milk after sterilizing the homogenized milk in a sterilizing machine(4) of 90~100C for 3 ~ 7 minutes; fermenting the milk in a fermenter; cooling the milk to 16~20C after transferring the milk through a cooling machine(5); stabilizing curd liquid in a storage tank; and filtering the stored curd liquid.