How Is Frozen Yogurt Made in the Factory?
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Mixing
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The liquid ingredients, such as water and milk, are poured into a large vat, mixed together and heated. The dry ingredients, such as MSNF (milk solids, not fat), egg solids and sugar are then added one by one. The temperature of the vat increases gradually, which helps the ingredients to dissolve and blend together.
Pasteurization
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Pasteurization is a process that kills harmful bacteria and aids in preservation. In addition, it improves the flavor of the frozen yogurt and helps to blend the ingredients. The mixture is heated to a very high temperature (at least 175 degrees Fahrenheit) and then quickly cooled to less than 40 degrees Fahrenheit. This process pasteurizes the mixture.
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Homogenization
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The mixture is then pumped through a valve at a very high speed so that it hits against an impact ring. Both the speed and the impact help to break down the fats in the mixture. This process is called homogenization, and it makes the mixture smooth and creamy.
Freezing
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The last step of the process of making frozen yogurt is freezing the mixture. Immediately before freezing, sweeteners, flavorings and colorings are added to the mixture. Then the mixture is pumped into a freezer that lowers the temperature rapidly. As the mixture freezes, it is agitated so that air is added to the frozen yogurt. The air adds volume and smoothness to the frozen yogurt. At a precise point during the freezing process, the yogurt is packaged and brought to an even lower temperature to harden (below 0 degrees Fahrenheit).
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