Good morning all!
Do any of you have experience in producing shelf-stable yogurt, with a shelf-life of 6 months, by means of hot filling?
The idea is to kill off all bactera and culture organims, namely Streptococcus thermophilus and Lactobacillus delbrueckii spp bulgaricus, in the heating up process, so as to prevent any further activity during the products shelf-life.
If I understand correctly a filling temeperature of 75 degrees C will kill off most S.thermophilus organisms, however some LActic acid bacteria could survivi these temperatures. The entire mixture is held at 75 degrees for the duration of the filling period.
If the Lactic Acid bacteria do survive, what effect will they have on the product over such a shelf life, in terms of flavour and texture?
Which temperatures are known to kill Lactic Acid Bacteria?
Are there any preservatives one can add to prevent Lactic Acid Bacteria from recovering and further multiplying in the product?
I will appreciate all help, thank you :)