Making Yoghurt

Food Saftey

6 views 22nd March 2018 boit 0

  • Both heat and acidity are necessary to ensure a safe product. Always pasteurize raw milk or use commercially pasteurized milk to make yoghurt.
  • Discard any yoghurt samples with visible signs of microbial growth or any odors other than the acidic smell of fresh yoghurt. Discard batches that fail to set properly since this may be an indication of a bad culture or unwanted micro-organisms.
  • Always use clean and sanitized equipment and containers to ensure a long shelf life for your yoghurt. Clean equipment and containers in hot detergent water, then rinse well and air dry.
  • Ingredients added to yogurt should be clean and of good quality so they do not add undesirable micro-organisms to the yoghurt.

 

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