Procedeu de fabricare a iaurtului include amestecarea laptelui cu un conținut de grăsime de 2,6% cu lapte praf degresat și cu colorant galben din petale de șofrănel, filtrarea amestecului, omogenizarea la temperatura de 58…60°C, pasteurizarea la temperatura de 90…94°C timp de 2…8 min, răcirea amestecului până la temperatura de 40…42°C, introducerea culturii starter, termostatarea până la formarea coagulului cu aciditatea titrabilă de 75…85°T, răcirea până la temperatura de 2…6°C și maturarea, laptele praf se ia în cantitate de 2%, iar colorantul galben - în cantitate de 0,2…0,3%; colorantul fiind obținut conform brevetulul nr. MD 1453 din data 31.03.2021.
Yogurt manufacturing process, which includes mixing milk with a fat content of 2.6% with skimmed milk powder and yellow coloring from safflower petals, filtering the mixture, homogenizing at a temperature of 58...60°C, pasteurizing at a temperature of 90...94°C for 2...8 min, cooling the mixture to a temperature of 40...42°C, introducing the starter culture, thermostating until the formation of the coagulum with a titratable acidity of 75...85°T, cooling to a temperature of 2... 6°C and maturation, milk powder is taken in the amount of 2%, and the yellow dye - in the amount of 0.2...0.3%; the dye being obtained according to patent no. MD 1453 of 31.03.2021.
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