2 replies to this topic

[Terence Omorogiuwa]

My name is Terence Omorogiuwa,
Chairman,
Rev Foods and Beverages Limited
Lagos, Nigeria


practice, I have observed that some organisations pasteurise their yogurt before and after culturing, while others pasteurise before culturing or after culturing.

I'll appreciate if I can learn from your wealth of experience.

Many thanks.

[Terence Omorogiuwa]

*In practice

[Lesley.Roberts]

Hi Terence 

 

I would suggest that this would depend on your market, what additives are present & how long you need to store the product before it is consumed by the customer.

 

In the Uk "live" yoghurt is very popular so pasteurisation is not necessarily done after the culture step, but as it is a small country and our weather conditions are ambient there is not a huge need to extend the shelf life (in Nigeria I would suppose your ambient temperature is higher & your supply chain longer).

 

Most yoghurt products that I have seen in China are pasteurised/UHT treated after culturing & as I am used to yoghurt that doesn't have a pasteurisation step after culturing I don't particularly like the taste of these products but they have a long shelf life so suit the Chinese market.