Step by step — that is how professionals do it in practice.
4 categories · 6 guides
How to receive the tanker and approve the milk for production
Brief heating that kills pathogens without boiling the milk
The classic steps that turn milk into curd
How to ferment milk into firm, set yoghurt
Cleaning without dismantling — the fixed rinse and chemical steps
How to monitor acidification with Soxhlet-Henkel titration