Yogurt is a milk product made from fresh milk, which is pasteurized and then added with beneficial bacteria and fermentation agents.
After fermentation, it is cooled and filled. Currently, yogurt products on the market are mostly coagulated, stirred, and fruity with various juices, jams and other auxiliary materials.
Yogurt not only retains all the advantages of milk, but also makes the best use of its strengths and avoids its weaknesses in some aspects through the processing process, becoming a more suitable nutritional health product for humans.
Equipment characteristics
◆The equipment consists of milk unloading tank, filter, milk pump, raw milk storage tank, four-stage plate sterilizer, homogenizer, finished milk storage tank, yogurt mixing and fermentation tank, ice water unit, CIP cleaning machine, conveyor line, automatic filling machine, capping machine, inkjet printer and other parts.
◆The equipment consists of milk unloading tank, filter, milk pump, raw milk storage tank, four-stage plate sterilizer, homogenizer, finished milk storage tank, yogurt mixing and fermentation tank, ice water unit, CIP cleaning machine, conveyor line, automatic filling machine, capping machine, inkjet printer and other parts.
◆The equipment has a high degree of automation.
After starting continuous production, the preheating, homogenization, sterilization, refrigeration, filling, capping, and inkjet printing steps do not require manual intervention, which reduces the amount of manual labor and reduces labor intensity. The processed products have a high degree of homogeneity, good quality, and rapid sterilization and refrigeration, which is conducive to the long-term storage of products.
The sterilization and refrigeration process adopts a multi-stage plate structure to realize the recovery and reuse of heat energy. It avoids energy waste very well and effectively reduces the production cost of production enterprises.
The equipment is widely practical and can meet the fresh milk processing needs of large, medium and small farms, dairy production enterprises, central kitchens, processing centers and other production sites. The equipment can be customized according to the different needs of specific customers.
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Yogurt Process Flow:
Liquid yogurt process: raw milk refrigeration - filtration - preheating - homogenization - pasteurization - cooling - fermentation - filling
Set yogurt process: raw milk refrigeration - filtration - preheating - homogenization - pasteurization - cooling - filling - fermentation
Flavored yogurt process: raw milk refrigeration - filtration - preheating - homogenization - pasteurization/high temperature sterilization - cooling and blending - fermentation - sterilization - aseptic filling
