Say goodbye to ordinary yogurt and Say hello to smoothy and delicious JANA yoghurt !!!
Dairy Products Overview
Pasteurization is the most common process used to destroy bacteria in milk. In pasteurization, the milk is heated to a temperature sufficient to kill pathogenic bacteria, but well below its boiling point. This also kills many non-pathogenic organisms and thereby extends the storage stability of the milk. Numerous time/temperature combinations are recommended but the most usual is 72°C for 15 seconds followed by rapid (less than 2 minutes) cooling to below 4°C. This is normally referred to as High Temperature Short Time (HTST) treatment. It is carried out as a continuous process using a plate heat exchanger to heat the milk and a holding section to ensure that the milk is completely pasteurized.