High quality yogurt dairy production line processing equipment 

 1.The processing flow and equipment matching  

Process:

Raw milk: milk raw milk

Filtration: Filter out hair impurities and the like.

Homogenization: Mean milk, providing the quality and taste of the product.

Sterilization: The reconstituted milk is sterilized by pasteurization or high-temperature sterilization to improve the food safety level and extend the shelf life.

Cooling: Reduce the temperature of the milk to a temperature suitable for fermentation.

Fermentation: Adding strains, 35-45 degrees, 6-8 hours of fermentation (according to process requirements)

Ingredients: After the fermentation, you can match different tastes according to the process requirements.

Filling: You can choose ordinary filling or aseptic filling according to your own investment cost, process requirements, and expected length of warranty.

1.solidified yogurt: raw milk acceptance → refrigeration → filtration → homogenization → sterilization → cooling → access to fermentation strains → filling → fermentation → cooling → refrigeration

2.stirring yogurt: raw milk acceptance → refrigeration → filtration → homogenization → sterilization → cooling → access to fermentation strains → fermentation → adding auxiliary materials → cooling → filling → refrigeration

3. pasteurized milk: raw milk acceptance → refrigeration → filtration → homogenization → sterilization → cooling → filling → refrigeration