The lord of the masses of women

The lord of the masses of women

Yogurt danone produces yogurt and desserts at the ochsenfurt dairy for all of europe. The employees and dairy manager johannes kogut have a lot to do before the milk becomes yogurt.

Only a dozen employees were allowed to add the most important ingredient to the milk. To turn it into yogurt, it all depends on the culture. Fermentation is the longest production step at danone’s dairy in ochsenfurt, germany. "It’s not witchcraft, but you need experience," says johannes kogut. The 41-year-old runs the dairy. His favorite flavor is mocha. But that’s not everyone’s cup of tea. "You either love him or you hate him," he says with a smile.

As experience in the dairy shows, even the tastes of men and women are quite different. Women like it lighter. You don’t want to be around a good yogurt. With men it’s easier: the main thing is that it tastes good, no matter how high the fat content is. Strab interviews and blind tastings have confirmed this, says susanne knittel, head of corporate communications.

There are also differences in the top yogurt producers from country to country. While the belgians and dutch are happy with less fat, the french like their yogurt sub. He is also allowed to be stab-proof with his european neighbors. What most countries agree on: strawberry always works. It has become a real bestseller. But there are many production steps before the fruit ends up in the yogurt pot.

350 dairy farmers from a radius of 100 kilometers deliver to the dairy. 300,000 liters of milk every day. Seven days a week. Farmers are not only paid according to the quantity, but also depending on the fat content of the milk.

First, the milk is centrifuged: in a drum, the full cream milk is separated into cream and skim milk by rapid rotation. After that, the fat content of the milk can be adjusted as needed for the final product. During homogenization, the milk is then put under high pressure. It continues to run into what is known as a plate heat exchanger. 30,000 liters rush through this heater every hour. The milk is heated to 85 degrees, explains johannes kogut. Then the culture comes into play, without which nothing works at the dairy. In the form of "ice chips," certain cultural strains are added to the milk, depending on the recipe. Ph value and temperature are important for this process.

Then it’s a matter of waiting and checking again and again. "A sample is taken every hour." The "white mass" as a basis then becomes either one of six yogurts or three desserts. The plant operates nine production lines. These are used to make over 100 different varieties, which are then sold in retail outlets throughout europe. Two thirds are destined for the german market. The dairy produces a total of four million cups a day.

Twelve to 15 hours pass between the delivery of the milk and the filling of the yogurt. During this time, the yogurt travels long distances in the pipes of the production rooms. But now its path to the cup has changed. "We have adjusted the roundings. Taken out 90-degree curves and unnecessary pipelines."Valves also had to give way. The "production stress" was reduced. "Less shear results in more texture," is how kogut sums up its formula. This is what consumers want: "the yogurt should be even creamier."This was the result of surveys conducted by the company.

The 41-year-old dairy manager is happy to see what he is doing right away. "The heart of the technician laughs here."But even if he has to work with it all day, he can always eat yogurt, he says.

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