International Food Congress/Novel Approaches in Food Industry/NAFI 2014, Aydın, Turkey, 26 - 29 May 2014, pp.244
Because all constituents of milk are used in yogurt production, yogurt is a cost effective and environmentally friendly product. Industry uses the most economic production way with regarding the public health and obeying the laws.
Yogurt production is a microbiological process. Yogurt factory could be imagined as a large microbiology laboratory where microorganisms are produced. Industrial production of yogurt no longer follow the same way with traditional methods. Small errors may cause significant losses in the large-capacity production. Large and small factories also may not follow the same method in production. Advanced industry may use different choices in a production stage and sometimes a very specific application may be used. For this reason, different applications may occure.
Here, a specific application other than general practices or different applications in the same stage of production are meant by the words of ‘specific application’. The major forms of applications encountered in yogurt production are production of raw milk in its own farm, some regulations to the factory building, standardization of milk, the production of starter culture, the use of additives, packaging of yogurt and storage of raw milk and yogurt. After these applications are considered individually, related issues will be interpreted via microbiology.