Heating, Pasteurisation and Cooling of Milk

The name "yogurt" is a product obtained from the fermentation of milk only by the action of two bacteria: lactobacillus bulgaricus and streptococcus thermophilus.

Whole raw milk is placed in a pasteurisation vat. The temperature is raised to 90°C (95°C for goats' milk) and maintained for 10 minutes. That way, in addition to pasteurisation, the whey proteins will be further denatured and the final clot will be firmer. The milk must then be rapidly cooled to 43°C.

Photo source : Avedemil