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    Cornell Dairy Extension-Strained Greek-Style Yogurt SOP

    Uploaded by

    Rogelio Martinez Vega
    This standard operating procedure outlines the yogurt making process for strained Greek-style yogurt. It details the supplies and equipment needed, safety considerations, frequency of application, responsibilities, and the 7-step procedure which includes yogurt making preparation, inoculation, fermentation, straining, packaging and distribution. Record keeping is emphasized to ensure food safety and quality.

    Copyright:

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

    Cornell Dairy Extension-Strained Greek-Style Yogurt SOP

    Uploaded by

    Rogelio Martinez Vega
    73 views3 pages
    This standard operating procedure outlines the yogurt making process for strained Greek-style yogurt. It details the supplies and equipment needed, safety considerations, frequency of application, responsibilities, and the 7-step procedure which includes yogurt making preparation, inoculation, fermentation, straining, packaging and distribution. Record keeping is emphasized to ensure food safety and quality.

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    Cornell Dairy Extension-Strained Greek-style Yogurt SOP

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    This standard operating procedure outlines the yogurt making process for strained Greek-style yogurt. It details the supplies and equipment needed, safety considerations, frequency of application, responsibilities, and the 7-step procedure which includes yogurt making preparation, inoculation, fermentation, straining, packaging and distribution. Record keeping is emphasized to ensure food safety and quality.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    73 views3 pages

    Cornell Dairy Extension-Strained Greek-Style Yogurt SOP

    Uploaded by

    Rogelio Martinez Vega
    This standard operating procedure outlines the yogurt making process for strained Greek-style yogurt. It details the supplies and equipment needed, safety considerations, frequency of application, responsibilities, and the 7-step procedure which includes yogurt making preparation, inoculation, fermentation, straining, packaging and distribution. Record keeping is emphasized to ensure food safety and quality.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Department: DOC#:

    REV:

    Effective Date: Supersedes: Subject: Strained Greek-style


    Yogurt
    Issued by: Approved by:
    Plant Number:

    1.0 PURPOSE

    To establish fixed procedures to be followed during the yogurt making process for strained Greek-style
    yogurt in at _______________. A strict record of all proceedings shall be made so that food
    safety/quality issues might be addressed.

    2.0 SCOPE

    This SOP applies to the production of strained Greek-style yogurt produced at ____________________
    and all employees that are involved in the production of this yogurt.

    3.0 SAFETY & ENVIRONMENTAL CONSIDERATIONS

    When working around hot water or chemical cleaners, always use care and follow instructions for use.

    4.0 FREQUENCY

    This SOP applies anytime strained Greek-style yogurt is produced.

    5.0 RESPONSIBILTY
     TASK
    ____________ Staff, anyone using plant for yogurt production
     VERIFICATION
    _____________ Management
     PAPERWORK REVIEW
    As needed to address quality or safety concerns, by appropriate managers/regulatory
    officials including vendor lot code keys, batch sheets, sampling records, pH/TA recording
    sheets, temperature recording sheets, and pasteurization records.

    6.0 SUPPLIES/EQUIPMENT
    6.1 Supplies
    6.1.1 Milk
    6.1.2 Appropriate cultures
    6.2 Equipment
    6.2.1 Yogurt vat
    6.2.2 Strainer
    6.2.3 Calibrated pH meter or titratable acidity meter
    6.2.4 Calibrated thermometer(s)
    6.2.5 Cheesecloth
    6.2.6 Ladle
    6.2.7 Packaging (Manufactured by _____________)
    7.0 PROCEDURE

    7.1 Yogurt making preparation

    7.1.1 In a clean and properly sanitized vat, add pasteurized milk volume. Take initial pH reading and
    record it.

    7.1.2 Cool milk to 98-102⁰F/37-39⁰C from pasteurization temperature.

    7.2 Inoculation

    7.2.1 Record lot number of cultures on the make sheet.

    7.2.2. Add culture(s) at the appropriate amounts. See make sheet for standards as mathematical
    calculations are required based on milk volume for all ingredients. Cultures are added at a rate of
    ________gr/________ gallons of milk and ______gr/______gallons.

    7.2.3 pH measurements must be taken at the intervals specified in the make sheet and recorded to
    ensure the culture is functioning and there is an increase in acidity. Record this reading on the make
    sheet.

    7.3 Fermentation

    7.3.1 Ferment at 98-102⁰F/37-39⁰C until pH reaches 4.65, typically 5-6 hours.

    7.4 Straining

    7.4.1 When the solids concentration reaches 15.3-15.5%, cool to 40⁰F/4.4⁰C.

    7.4.2 Place yogurt in strainer lined with cheesecloth.

    7.4.3 Drain until desired consistency is reached.

    7.4.4 Dispose of excess whey in an approved manner.

    7.4.5 Remove samples for regulatory authority and quality testing. Record sample size and label
    appropriately.

    7.5 Packaging and Distribution

    7.5.1 Pack in consumer-use packaging.

    7.5.2 Hold and ship at <45⁰F/7.2⁰C.


    8.0 ATTACHMENT/DOCUMENTATION

    Yogurt Make Sheet, Pasteurization Records, Lot Numbers for any products used during
    processing, pH recording sheet

    9.0 SIGNATURES AND APPROVALS

    Role Name and Title Signature Date

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