Fat is removed from yogurt primarily through a process called centrifugation.
Here's a breakdown of the process:
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Centrifugation: The yogurt mixture, often starting with whole milk, is spun at high speeds in a centrifuge. This powerful spinning creates centrifugal force, which separates the components based on density. Fat, being lighter than other milk components (like water, protein, and lactose), rises to the top.
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Fat Removal: The layer of fat that separates is then skimmed off. This can be done manually or through automated systems.
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Standardization (Optional): After fat removal, the resulting skimmed milk may be standardized to achieve the desired consistency and solids content. This is often done because removing fat also removes some of the solids.
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Adding Solids (Common Practice): To compensate for the solids lost during fat removal and standardization, some manufacturers add skimmed milk powder or protein powder. This helps maintain the yogurt's texture and nutritional profile. While filtration plants can be used, they are a larger capital investment, making powder addition a more cost-effective solution for many producers.
In short, removing fat from yogurt involves physically separating it from the other components of milk through centrifugation and then often adjusting the solids content to achieve the desired final product.
