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