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    Koumiss Milk Production Line

    Uploaded by

    Nguyễn Thu
    The document outlines the steps to produce koumiss: raw materials are pre-heated to 70-90°C and then homogenized under high pressure of 200-250 bar before being heat treated at 90-95°C for 5 minutes and cooled to 22-25°C. It is then incubated for ~12 hours at 2-3% starter culture to produce koumiss before intermediate cooling to 15-22°C, flavoring, and packing.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Koumiss Milk Production Line

    Uploaded by

    Nguyễn Thu
    41 views1 page
    The document outlines the steps to produce koumiss: raw materials are pre-heated to 70-90°C and then homogenized under high pressure of 200-250 bar before being heat treated at 90-95°C for 5 minutes and cooled to 22-25°C. It is then incubated for ~12 hours at 2-3% starter culture to produce koumiss before intermediate cooling to 15-22°C, flavoring, and packing.

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    koumiss milk production line

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    The document outlines the steps to produce koumiss: raw materials are pre-heated to 70-90°C and then homogenized under high pressure of 200-250 bar before being heat treated at 90-95°C for 5 minutes and cooled to 22-25°C. It is then incubated for ~12 hours at 2-3% starter culture to produce koumiss before intermediate cooling to 15-22°C, flavoring, and packing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    41 views1 page

    Koumiss Milk Production Line

    Uploaded by

    Nguyễn Thu
    The document outlines the steps to produce koumiss: raw materials are pre-heated to 70-90°C and then homogenized under high pressure of 200-250 bar before being heat treated at 90-95°C for 5 minutes and cooled to 22-25°C. It is then incubated for ~12 hours at 2-3% starter culture to produce koumiss before intermediate cooling to 15-22°C, flavoring, and packing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Raw material

    Pre-heating 70-90oC

    Homogenisation
    200-250 bar

    Heat treatment

    90-95 °C/ 5 min

    Cooling 22-25 °C

    Incubation Koumiss
    2-3% /~12 hrs Starter culture

    Intermediate

    cooling 15-22 °C

    Flavouring

    Packing

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