Presentation

Controls and hygiene associated with yoghurt Today we will talk about stages of the process for the production of yogurt. I'm going to talk about Controls and hygiene associated with yoghurt, i'm going to divide this talk into 3 parts; in the first part we'll talk about -livestock nutrition- this by submitting a video, in the second part we'll take of the factory, in this part we will explain step by step process and in the last part we'll sepeak to quality control tests. During this talk, do not hesitate to stop me for answer your questions, also tell them that your table will find a folder with blank pages and a pen, as it is very important to take note of this talk. Well, let's begin! To start this presentation is very important that hygiene instruction are followed, in order to enter the production area. Let's begin with a video that shows the care taken in the diet of the cows. As you can see, there are veterinarians specialized in livestock nutrition. Now let's begin our journey, for it is very important that your safety boots are put, because it is an area of control. Let's go! As you can see it's the first stage MILK RECEPTION. In this area the product is received directly from the cows

and the milk is alamcenada in these tanks that are regulated at a temperature of 4 C. Here we proceed to perform the first tests of quality, we help define whether the product can be processed. The quality tests performed are: acidity, fat, protein and alcohol testing. Once the results are in accordance with European standards, we continue with the next step of the process. Do you have any questions? The following process is PASTEURIZATION. This process is carried out on this machine, as you can see it is very large and can pasteurize 500 liters per minute. Here is very important to microbiological quality tests to see if we have done the process correctly, and it is also very important to control temperature, flow and time. To next is Skimming, In this process, two products are obtained: skimmed milk and cream. Then proceed to homogenize these two products with milk protein, thereby standardizing the fat content. We now turn to pasteurize the mixture obtained, Note that the cooling in this step is 45 C, as the next step requires that temperature. Do you have any questions?... Do not hesitate to let me know your questions! Continuing the process, we have the next step which is seeding fermants,

In this step, the bacteria were inoculated, in order to acidify the product. Here one of the most important quality testing is acidic, because we must reach 90 Dornic acidity. The next step is the maturation tank, here we come every 30 minutes to measure the acidity of the product, we stop to measure once you have reached 90 D. We now turn to the next step which is: brewing and cooling, in this step is stirred and cooled to stop bacterial growth and continue with the following process which is conditioning. In this step we add fruit, which will give it flavor, once this is done, was the packaging and labeling of the final product, as you can see on this machine, packaged 1500 containers per minute. Do you have any questions?... Now we move to the next area, where we will see the last two stages of the process This is the stage of cooling and storage of the final product, the product is kept at a temperature of 4 , for better conservation. Now we go to the last stage: And here is the last stage: shipping yogurt... as you can see, we have delivery trucks, with them deliver product in over 5000 stores in the country. Here ends the tour of the production process, we now turn to the audience to discuss our last topic "quality testing".

Well, sit down please! The quality tests are very important from the beginning of the process until the end, because they depend upon for the satisfaction of consumers. The quality tests can be divided into: rapid tests and specific tests. Rapid tests are those that help to accept or reject the product, as tests of fat, acidity, protein and alcohol testing and specific tests, help me to determine the bacterial growth, the description of the final product, etcetera. If you would like me to elaborate on any point I've made today, please ask. It just remains for me to say, thank you very much for coming and I hope you have found this presentation useful .