Industrial yogurt production plant

Yogurt is made of fresh milk, inoculated with Lactobacillus, and fermented under suitable temperature and anaerobic conditions. After fermentation, the original lactose part is converted into lactic acid, but some lactose is still retained, so the unique sweet and sour flavor is formed.

The pretreatment of the milk is the same, regardless of whether set or stirredyoghurt is to be produced. It includes

standardisation of the fat and drymatter contents, heat treatment and homogenisation. It is assumed that the milkhas been standardised to the required fat content before entering the line andstandardisation of the dry matter content takes place in an evaporator in theprocess line. If the dry matter content is adjusted by addition of milk powder,the equipment used is similar to that described under “Recombined milk”. Anyadditives, such as stabilisers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, the procedure for further treatment depends on whether set,stirred, drink, frozen or concentrated yoghurt is to be produced. The qualityof the yoghurt in terms of texture and flavour is essential.

Description

Complete Yogurt Processing Line

The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and dry matter contents, 

heat treatment and homogenization. It is assumed that the milk has been standardized to the required fat content before entering the line and standardization of the dry matter content 

takes place in an evaporator in the yogurt machine. If the dry matter content is adjusted by addition of milk powder, the equipment used is similar to that described under “Recombined milk”. 

Any additives, such as stabilizers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, 

the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The quality of the yoghurt in terms of texture and flavour is essential. 

Yogurt production line mainly includes various flavors of sterilized fresh milk, pasteurized milk, reconstituted milk, peanut milk, student milk, etc. homogenization, cooling, fermentation,

stirring, storage and other equipment. Our company specializes in designing and manufacturing blended yogurt production lines, peanut milk production lines, and milk production lines.