Problems with the Traditional way of making yogurt arise from –
• Non-transparent side walls of bowls and vats reduces visibility of the active ferment
• The large surface of liquid milk exposed to the air during fermentation in a bowl
• Randomised fermentation
• Extraction and storage of starter
• The effects of stirring on the harvest
• Straining the raw harvest mixes the juvenile and stale culture
• The need for ‘shutdown’ for cleaning equipment
Next – Commercial Yogurt Production
