{"id":13007,"date":"2022-03-18T10:06:09","date_gmt":"2022-03-18T09:06:09","guid":{"rendered":"https:\/\/www.sofraser.com\/?p=13007"},"modified":"2025-06-20T15:44:35","modified_gmt":"2025-06-20T13:44:35","slug":"fabrication-du-yaourt","status":"publish","type":"post","link":"https:\/\/www.sofraser.com\/fr\/actualites\/agroalimentaire\/fabrication-du-yaourt\/","title":{"rendered":"Fabrication du yaourt"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Qu&#8217;est-ce qu&#8217;un yaourt ?<\/h2>\n\n\n\n<p>Le yaourt est le r\u00e9sultat de la fermentation du lait par deux bact\u00e9ries lactiques thermophiles. L&#8217;objectif principal de ces bact\u00e9ries est de r\u00e9duire le pH du lait afin de former un gel et de lui conf\u00e9rer un go\u00fbt et une saveur acidul\u00e9s. La fermentation conduit \u00e0 la solidification du lait, g\u00e9n\u00e9ralement appel\u00e9e &#8220;masse blanche&#8221;. Consomm\u00e9 dans cet \u00e9tat ferme ou apr\u00e8s brassage en donnant une consistance cr\u00e9meuse ou liquide.<\/p>\n\n\n\n<p>La culture se fait en cuve et une agitation est n\u00e9cessaire pour avoir une bonne homog\u00e9n\u00e9it\u00e9 du m\u00e9lange lait\/ferments. \u00c0 cette \u00e9tape, le processus sera diff\u00e9rent pour les productions de yaourts fermes ou brass\u00e9s. Pour obtenir un yaourt ferme, la masse blanche est mise dans des pots. A Partir de l\u00e0, la fermentation se passe.<\/p>\n\n\n\n<p>Dans la d\u00e9gustation du yaourt, la consistance et la texture sont de la plus haute importance, la viscosit\u00e9 \u00e9tant le param\u00e8tre de corr\u00e9lation le plus pertinent. En fait, la consistance, la texture et la concentration indiquent une r\u00e9sistance au mouvement et \u00e0 l&#8217;\u00e9coulement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Son cycle de production<\/h2>\n\n\n\n<p>Au cours du cycle de production du yaourt, certaines recettes sont instables et\/ou fragiles en raison de leur complexit\u00e9. Le temps \u00e9tant crucial : il est important de le minimiser entre la phase de pr\u00e9paration et la phase de conditionnement. C&#8217;est \u00e0 ce moment-l\u00e0 que les poches de lactos\u00e9rum se cr\u00e9ent.<\/p>\n\n\n\n<p>En fin de fermentation, la cuve contient du yaourt mais peut \u00e9galement contenir des poches de lactos\u00e9rum. Ces poches de lactos\u00e9rum ne doivent pas entrer dans l&#8217;\u00e9tape d&#8217;agitation\/m\u00e9lange et absolument pas dans le pot.<\/p>\n\n\n\n<p>Les cons\u00e9quences d&#8217;un exc\u00e8s de lactos\u00e9rum dans l&#8217;emballage final sont : <\/p>\n\n\n\n<ul><li>Des yaourts dilu\u00e9s <\/li><li>Du lactos\u00e9rum<\/li><\/ul>\n\n\n\n<p>Ce qui conduit \u00e0 des insatisfactions. Le viscosim\u00e8tre en ligne, corr\u00e9l\u00e9 aux valeurs de texture et de concentration, permet d&#8217;\u00e9liminer le lactos\u00e9rum du processus normal de fabrication du yaourt.<\/p>\n\n\n\n<p>Le petit-lait a une viscosit\u00e9 plus faible que le yaourt. Il peut \u00eatre d\u00e9tect\u00e9 par le <strong>MIVI<\/strong> et automatiquement \u00e9vacu\u00e9 de la ligne de traitement. Le <a href=\"https:\/\/www.sofraser.com\/fr\/produits\/mivi-viscosimetre\/\">capteur MIVI<\/a> peut \u00e9galement \u00eatre utilis\u00e9 comme le mesureur de consistance ou d&#8217;extrait sec. Il fournit une mesure vibratoire d\u00e9tectant toute variation de l&#8217;\u00e9tat de la mati\u00e8re.<br><\/p>\n\n\n\n<p>Con\u00e7u pour un environnement hygi\u00e9nique gr\u00e2ce \u00e0 sa <strong>conception certifi\u00e9e par EHEDG<\/strong>, le <strong>MIVI<\/strong> est r\u00e9p\u00e9table et fiable. Le MIVI n&#8217;est pas influenc\u00e9 par les variations de d\u00e9bit. Gr\u00e2ce \u00e0 sa mesure \u00e0 haut taux de cisaillement au 2\u1d49 stade newtonien. Comme le <strong>MIVI<\/strong> est facile \u00e0 installer et \u00e0 utiliser, robuste et sans d\u00e9rive, il ne n\u00e9cessite aucune maintenance.<\/p>\n\n\n\n<p>Rejoignez-nous sur <a href=\"https:\/\/www.linkedin.com\/company\/sofraser\/\">LinkedIn<\/a> et <a href=\"https:\/\/www.youtube.com\/user\/Sofraser\/videos\">YouTube<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Qu&#8217;est-ce qu&#8217;un yaourt ? Le yaourt est le r\u00e9sultat de la fermentation du lait par deux bact\u00e9ries lactiques thermophiles. L&#8217;objectif principal de ces bact\u00e9ries est de r\u00e9duire le pH du lait afin de former un gel et de lui conf\u00e9rer un go\u00fbt et une saveur acidul\u00e9s. La fermentation conduit \u00e0 la solidification du lait, g\u00e9n\u00e9ralement [&hellip;]&#8230; <a class=\"pixel-read-more-link\" href=\"https:\/\/www.sofraser.com\/fr\/actualites\/agroalimentaire\/fabrication-du-yaourt\/\">Lire plus<\/a><\/p>\n","protected":false},"author":47,"featured_media":13003,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[853,1],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SOFRASER - Le cycle de production de la fabrication d&#039;un yaourt<\/title>\n<meta name=\"description\" content=\"Le yaourt est le r\u00e9sultat de la fermentation du lait par deux bact\u00e9ries lactiques thermophiles. 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