Abstract: The invention relates to a method for the preparation of a fermented milk product, such as yoghurt, wherein milk is incubated with a thermophilic Lactobacillus, followed by destroying of the Lactobacillus and optionally adding non-incubated milk, and wherein the milk is then incubated with a Streptococcus.

Abstract: A device for generating shearing forces in yogurt and other viscous liquids or gels being treated. The device uses a movable plate having openings that diverge at least over part of their length and at least in one axial direction. The diverging openings terminate at one end face of the plate to as to define a plate surface which consists entirely or substantially of intersecting lines formed by the ends of the diverging openings.

Abstract: Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank. The pH of the mixture in the prefermenting tank is maintained above the value at which stirring of the mixture will cause syneresis to occur in the final product. A portion of the prefermented mixture is passed into a coagulating tank in which further fermentation and coagulation can take place. In the coagulating tank, the mixture, when its pH surpasses the acidity at which stirring will no longer cause syneresis, is subjected to shearing forces and thereafter filled into containers to produce the final product.