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Natural yoghurt is incubated at a constant product temp. ( plus or minus 1 deg C) in all packages

, : Natural yoghurt is incubated at a constant product temp. ( plus or minus 1 deg C) in all packages. Deutsche Molkerei Zeitung 103(45): 1539-1540

A brief description is given of the use of incubation/cooling chambers (by KTW-Anlagenbau GmbH, Ditzingen) in Toni dairy factory, Zurich, Switzerland in the manufacture of yoghurt and kefir, packed in glass and plastics containers (150-180 g sizes). Each of the 6 chambers used accommodates 3 Euro-pallets with a total of 1440-2400 individual packs in boxes or crates arranged in stacks of 9-15 layers.

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