As you know, yogurt is traditionally in our society since ancient times. It is a dairy product produced. However, today's rapid progress in science and technology As a result, industrial production of yogurt is realized. Like this It has been out of traditional patterns, faster and standard production. Milk and to produce quality and standard yogurt in enterprises producing dairy products In order to protect consumer health and to ensure compliance with regulations and standards It is important. Production is made by the elements trained in this field. Since the past, yogurt making, in places or periods without cooling Milk was the simplest, easy and reliable evaluation method. Since long years Yogurt, which is loved by our people and consumed in large amounts It plays an important role in human nutrition. Yogurt Turkey ’ the most known and most consumed (recognized) fermented milk milk is the product. The main reason for this is for a long time when the yogurt is kept in the cold Due to its storage and low pH value, pathogen that microorganisms cannot maintain their vitality for a long time. Yogurt lesson varieties of yogurt; The sensory, chemical, nutrition and health of yogurt Preliminary procedures to be applied to the milk to be used for yogurt production Attention during packaging, cooling and storage The issues that need to be seen in yogurt can be seen in the deterioration, defects and yogurt Factors that affect the quality of the tool used during production – Recognition of equipment and It includes the points to be considered. In order to better understand this course “ Preliminary procedures applied to milk ” Your lesson Review will increase success.
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