SOY-YOGURT
PRODUCTION
Set Style Soy-Yogurt Systems
In these systems the soymilk is first pasteurized and then cooled. ProSoya's
proprietary culture and other ingredients are then added and well mixed. The
cultured milk is then packed and sealed in appropriate containers. The containers
are placed in an incubation chamber or room for 4 to 5 hours during which
time the soy-yogurt sets in-situ. For "fruit at the bottom" type
of product the desired fruits, duly processed, are placed in the bottom of
the containers before filling in the cultured milk. After the setting time
the containers are moved to a cold room. The equipment supplied for production
of this type of soy-yogurt comprises a jacketed/insulated agitated tank of
appropriate capacity. Two such vessels may be supplied for larger production
facilities. The agitating and heating arrangements are designed so as to avoid
protein burn-on and for intimate mixing of the culture. The filling/sealing
and incubation facilities are not normally within the scope of supplies.
Stirred and Drinkable
Soy-Yogurt Systems
The operation of these systems is similar to that of set style yogurt except
that after mixing of the culture the agitation is stopped and the soymilk
is allowed to set to yogurt in the vessel. After incubation is completed (8-10
hrs) the product is simultaneously cooled and stirred. After which it is withdrawn
using a positive displacement pump and packaged. For drinkable yogurt the
stirred yogurt is thinned to the required consistency by adding sterile water
with agitation. Other ingredients may also be added at this stage. After packaging
the soy-yogurt is stored in a cold room. The equipment for the production
of this variety of yogurt is similar to that for the set-style yogurt except
that the size and number of vessels required is larger and an additional chilled
water tank and heat exchanger are needed.
Soy-Yogurt Bacterial
Culture
This proprietary culture makes great tasting soy-yogurt and does not require
the addition of sweetener for the curding process. If you have been repeatedly
disappointed with the cultures for making soy-yogurt, you will be pleasantly
surprised with ours.
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