First, the production method of yogurt:

1. Put the plastic box ready for yoghurt with hot water and sterilize it (kill harmful bacteria)
2, pour the milk into the sterilized box, add white sugar;
3, cover the box, put it in the microwave for 40~50 seconds (let the milk temperature control at 30~40 degrees is better, the temperature of the milk is warm and not hot, no experience, first heat for a short time, not enough Heat continues to heat slightly); of course, there is no microwave oven, you can also use a milk pot to burn this temperature on the stove, then pour into the box (the milk pot has to be disinfected, more troublesome)
4, pour the yogurt into the heated milk, and mix well; (mixed chopsticks should also be disinfected)
5, cover the box, wrap the towel, stuff it into the insulated bag, wait for 8-10 hours, you can see the yogurt is ready! Solidified into the tofu pattern, if the time is too long, the surface will precipitate Transparent water (milk), the taste is very acidic. Therefore, you should transfer the prepared yogurt into the refrigerator, do not continue to ferment, and taste better. Mix a little honey when you eat.
The principle of making yogurt is to ferment the milk and then ferment it into the lactic acid bacteria. Therefore, there are a few points to note when making homemade yogurt:
1, lactic acid bacteria: in general, the use of commercially available small cups of yogurt (without adding fruit) can also be seen some people use snow lotus as a primer fermentation, but that is not rare.
2, disinfection: do yogurt at home, it is difficult to control to kill harmful bacteria, so only operate as much as possible. Mainly to use the relevant containers and tools with hot water, you can steam and steam.
3, fermentation temperature and time: the optimal temperature for fermentation of lactic acid bacteria is about 30 ~ 40 degrees; and the fermentation time varies with temperature, if you always maintain the best temperature, about 8 hours. The lower the temperature, the longer it takes.

Second, the yogurt production line packaging materials classification:
1. According to the packaging form: glass bottle, plastic bottle, plastic coated carton, plastic film packaging, multi-layer composite paper (with aluminum foil) packaging
2, according to the organization status is divided into:
Stirred yoghurt production line, solidified yoghurt production line, drinking yoghurt production line

Third, the production process of yogurt production line:
The yoghurt process is as follows:
Pure culture of lactic acid bacteria → mother fermenting agent → production of starter → raw milk pretreatment → standardization → batching → homogenization → sterilization → cooling → adding fermenting agent in retail container → fermentation in fermentation chamber → cooling → post-cooking → solidification Type yogurt→fermentation in fermenter→cooling→adding fruit→stirring→filling→post-cooking→stirring yogurt

Fourth, the yogurt production line process characteristics:
1. After the raw milk is accepted, the pretreatment including the steps of net milk, cooling and storage should be carried out. The purified milk after filtration and centrifugation should be rapidly cooled to 2-3 ° C for storage.
2. The purpose of standardization is to make the quality of the product meet the standard requirements, and will not fluctuate depending on the source of the raw materials.
3. The purpose of homogenization is to use the powerful mechanical operation of the homogenizer to break the fat globules in the milk into fine particles, prevent the fat from agglomerating and floating, ensure the uniform and delicate white sensory quality, and further improve the digestion of milk. Absorptive.
4. The solidified yoghurt is filled after the raw milk is sterilized and inoculated. The filling temperature can be slightly higher than the fermentation temperature to compensate the temperature difference of the pipeline; and the stirred yoghurt is only filled after fermentation and cooling.

Fifth. Several basic experiences in washing and disinfecting the yogurt production line:
1. The cleaning and disinfection of dairy equipment must be carried out in two different stages of operation. The milk production line cannot carry out the two processes at the same time, otherwise the expected effect of washing and disinfection will not be obtained. When washing and disinfecting are carried out, the washing is more important, and the washing is much better than the sub-fruit directly disinfected without washing. Therefore, washing is the first priority, and it cannot be carried out in a hurry. The used equipment and piping must first be cleaned immediately before sterilization.
2. After the appliance equipment and pipelines are used, they should be washed immediately with cold water or warm water. Because of the milk attached to the equipment and pipelines, the milk production line will not be washed off immediately, and if it is dry, the protein will be denatured and formed with salt. After a strong gelatinous film, it is very difficult to wash it again, and use too hot water with the salt to prevent the protein from hardening. Generally, the water temperature is preferably maintained between 380C and 600C.
3. When washing with detergent solution, the temperature must be kept at 600C~720C.

Sixth, milk production line installation site requirements:
(1) The house where the milk tank is installed should be spacious to ensure good air circulation. There must be more than one meter of access for operators to operate, repair, and maintain. When used for mechanized milking, it is necessary to balance the connection with other equipment (as shown in the right figure).
(2) The foundation of the equipment should be 30-50 mm above the ground.

 
Milk tank installation and commissioning:
(1) After the milk tank reaches the specified installation position, first adjust the foot bolts. The left and right inclination of the full milk production line can be adjusted with the horizontal ruler to adjust the left and right legs so that the milk tank can be placed horizontally without tilting.
(2) Then we need to switch on the feeding tube of fresh milk and connect the cleaning water pipe.
(3) In order to ensure the safety of the application of the equipment, the equipment that is connected to the power supply must be grounded.