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TitleCFD simulation of stirred yoghurt processing in plate heat exchangers
Author(s)Fernandes, Carla S.
Nóbrega, J. M.
Maia, J. M.
Dias, Ricardo P.
Issue date2007
PublisherCRC Press
Abstract(s)© 2007 by Taylor & Francis Group, LLC. Yoghurt is a dairy food obtained by promoting the growth of the lactic acid bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in milk at a temperature between 408C and 438C until a desired acidity level is reached. These bacteria are responsible for the production of lactic acid from milk lactose. The manufacturing methods employed vary considerably depending, for instance, on the type of product being manufactured and raw materials used; but there are some common principles that determine the nature and quality of the final product. Among these are the fortification of milk solids, the thermal treatment of the milk, the inoculation of the thermally treated milk with the bacterial culture, the incubation of the inoculated milk, and the cooling of the coagulum and the packaging, and chilled storage [1-3].
TypeBook part
AccessRestricted access (UMinho)
Appears in Collections:IPC - Capítulos de Livros

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