Milk with a standardized solids content is pasteurized at about 90'C. and allowed to cool to 45'C., after which it is inoculated with a yogurt culture consisting of equal parts of S. thermophilus and L. bulgaricus. The yogurt milk thus obtained is flavoured by one of two methods. In the first of these, the milk is transferred to large vessels where it is incubated at about 45'C. After incubation and cooling to room temperature, the gelled mass is stirred to a smooth consistency, the flavour being added during stirring.
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