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ISO 9001/UNI EN ISO 9001:2015

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Lines for Set Yoghurt

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Differently from the production of stirred yoghurt, during the production of the set yoghurt starters are added in the milk after pasteurization and immediately packaged. Fermentation takes place in the cups, stored in dedicated rooms, where they are kept at a constant temperature until the desired acidity value is reached.

In this production technology there is no coagulum breaking phase, therefore yoghurt is not stirred but set inside the cup.

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