Fizzy yoghurt

[Richard Chivers]

Hello all,

I carried out HACCP training with a small business recently. It is a farm that makes yoghurt, natural and various flavours. During the session they mentioned that they had some problems with post production fermentation. And indeed when gifted a pot, to take home, it too was fizzy.

The milk goes through a cooking process at 85 centigrade for 45 minutes so I’m assuming the product is effectively pasteurised. Nonetheless the recurrence of the issue over the last few months points to a problem they are not solving. The owner rang me today to ask for any ideas. Most of the product is moved by hand, no pipes, no pumps, but I think there are stirrers and of course taps.

Can anyone tell me what organisms we should target - I’m assuming yeasts - and where to look for them.

All help gratefully received.

Kind regards,


Richard

[Carl Custer]

Could be a heterofermentative lactic.
Check out their starter culture

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[Richard Chivers]

Wow Carl, that’s pretty quick!

Thanks, I shall start from there (dairy is not a specialist area of mine, I’m primarily fish based)

Cheers

R

[Robert W. Powitz]

I've seen this before.  Several years ago, a manufacturer of salad dressing reported "exploding" bottles at his customers.  We found the culprit to be yeast (specifically Saccharomyces) in a guar gum added to the dressing ... the stuff was loaded.  You may want to check any not-so-obvious and seemingly innocuous additives that go into the yogurt.

Good luck,

Bob Powitz

Robert W. Powitz, PhD, MPH, RS, DLAAS
Forensic Sanitarian
R.W. Powitz & Associates, pc
P.O. Box 502
Old Saybrook, CT  06475-0502
(O) 860-388-0893; (C) 860-395-9214
Pow...@sanitarian.com
www.sanitarian.com

On Thursday, September 19, 2019, 10:19:06 AM EDT, 'Richard Chivers' via Foodsafe <foodsa...@googlegroups.com> wrote:

Wow Carl, that’s pretty quick!

Thanks, I shall start from there (dairy is not a specialist area of mine, I’m primarily fish based)

Cheers

R

> On 19 Sep 2019, at 15:16, Carl Custer <carl....@gmail.com> wrote:
>
> Could be a heterofermentative lactic.
> Check out their starter culture
>
> On Thu, Sep 19, 2019 at 10:11 AM 'Richard Chivers' via Foodsafe
> <foodsa...@googlegroups.com> wrote:
>>
>> Hello all,
>>
>> I carried out HACCP training with a small business recently.  It is a farm that makes yoghurt, natural and various flavours.  During the session they mentioned that they had some problems with post production fermentation.  And indeed when gifted a pot, to take home, it too was fizzy.
>>
>> The milk goes through a cooking process at 85 centigrade for 45 minutes so I’m assuming the product is effectively pasteurised.  Nonetheless the recurrence of the issue over the last few months points to a problem they are not solving.  The owner rang me today to ask for any ideas.  Most of the product is moved by hand, no pipes, no pumps, but I think there are stirrers and of course taps.
>>
>> Can anyone tell me what organisms we should target - I’m assuming yeasts - and where to look for them.
>>
>> All help gratefully received.
>>
>> Kind regards,
>>
>>
>> Richard
>>
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