Yoghurt is firm, creamy or liquid acidified milk products manufactured from pasteurized milk by use of thermophilic lactic acid bacteria. In order to increase the dry matter content of the yoghurt in line with the given local preferences (which vary around the world), the milk can be concentrated or powder can be added to obtain a fortification - or the milk can be concentrated by means of ultrafiltration (UF). Typical standard yoghurt is not heat treated subsequent to fermentation and does not contain binding agents.
The various types of yoghurt are characterized by their structural properties. In stirred yoghurt the gel has been broken, cooled and packed after coagulation; after packaging a viscosity increase occurs, and the yoghurt solidifies to a nearly solid texture in the packaging.
The below processing parameters are general guidelines and should only be considered as such.