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Cause of light brown grainy layer at bottom of yogurt?


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#1 Pdsavaliya

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Posted 30 July 2020 - 11:47 PM

Hi Everyone,

 

Recently, we are getting issue with the yogurt. Light brown grainy layer, some kind of sediment is seen at bottom of the yogurt. To brief the process, we started using skim milk to standardized the whole milk, so in turn to increase the total solid content we increased the qty of skim milk powder & also we are homogenizing after adding skim milk powder to the milk. I guess this might be due to improper hydration. I don't understand where I am processing wrong. Any help will be appreciated.

 

 

 

Thank you.

Poonam



#2 shufrin

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Posted 31 July 2020 - 12:40 AM

Hello

Colour change as "light brown" can appear from ingredient or process.  

Process:

What's hydration time and temperature? Should be around 40Deg for 20 min (agitated).

Is your pasteuriser free of build-ups? Can be some burnt product if you don't conduct inspection regular.    What is your flow rate on the pasteurser? I should be around 5,000 L/hr  (depends on the pipework). If it's too slow cam be burnt. product. Usually if we have flow rate going down then it's a burning sign.

Do you have any other products that have brown component? Can be cacao powders from other recipes. Then it's a cascading process to be improved.

Is the layer consistent or lumpy? What's your protein level in the recipe? Is it a pot set or stirred yoghurt?  

 

Do you have photos?

 

Cheers Marina.



#3 Charles.C

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Posted 31 July 2020 - 06:28 AM

Hi Everyone,

 

Recently, we are getting issue with the yogurt. Light brown grainy layer, some kind of sediment is seen at bottom of the yogurt. To brief the process, we started using skim milk to standardized the whole milk, so in turn to increase the total solid content we increased the qty of skim milk powder & also we are homogenizing after adding skim milk powder to the milk. I guess this might be due to improper hydration. I don't understand where I am processing wrong. Any help will be appreciated.

 

 

 

Thank you.

Poonam

Rusty equipment ?


Kind Regards,

 

Charles.C


#4 Pdsavaliya

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Posted 31 July 2020 - 08:50 PM

Rusty equipment ?

No Charles, Our equipment is new. and we are maintaining good



#5 Pdsavaliya

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Posted 31 July 2020 - 09:03 PM

Hello

Colour change as "light brown" can appear from ingredient or process.  

Process:

What's hydration time and temperature? Should be around 40Deg for 20 min (agitated).

Is your pasteuriser free of build-ups? Can be some burnt product if you don't conduct inspection regular.    What is your flow rate on the pasteurser? I should be around 5,000 L/hr  (depends on the pipework). If it's too slow cam be burnt. product. Usually if we have flow rate going down then it's a burning sign.

Do you have any other products that have brown component? Can be cacao powders from other recipes. Then it's a cascading process to be improved.

Is the layer consistent or lumpy? What's your protein level in the recipe? Is it a pot set or stirred yoghurt?  

 

Do you have photos?

 

Cheers Marina.

Hi Marina

 

Thank you for your time. Hydration time is 20 min at 48 Deg.C . We use batch pasteurizer and is maintained good. After the hydration process milk is sent to the homogenization and followed by pasteurization. Its plain yogurt ingredients mainly are milk, Skim milk powder & stabilizer.its set yogurt. Total solid content is 13.5%. Please see attached photos for reference its before incubating  yogurt.

 

Thank you very much.

Poonam

Attached Files



#6 Ryan M.

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Posted 31 July 2020 - 09:12 PM

Scorched powder.  Do you check the scorch level of your incoming skim powder?  I would...don't trust the COA's.  I've seen this too many times to count.

 

It could also be lactose settling out, but I bet money it is scorched milk powder particles.






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