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yoghurt processing line set yoghurt stirred yoghurt drinkable yoghurt processing line
Yogurt pasteurizer(4 sections)
This machine is specially designed for yogurt production, the technical parameters are as following: inlet at 5℃→65℃(homogenizer) →sterilize at 90~95℃(hold for 300S)→ outlet at 43℃.This system adopts 90~95℃,holding for 5 minutes procedure, which ensures to get a most suitable pasteurize efficiency.
This system use PGB type warm holding tank to keep warm for the holding tubes. Structure of the holding tank: adopts SUS304-2B stainless steel as material, the coil tubes are insulated by silicate in the tank.
The pretreatment of the milk is the same, regardless of whether set
or stirred yoghurt is to be produced. It includes standardisation
of the fat and dry matter contents, heat treatment and
homogenisation. It is assumed that the milk has been standardised
to the required fat content before entering the line and
standardisation of the dry matter content takes place in an
evaporator in the process line. 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
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 quality of the yoghurt in terms of texture and
flavour is essential.
Figure 11.14 shows the processing of stirred yogurt. The pretreated
milk, cooled to incubation temperature, is pumped to the incubation
tanks (7). Simultaneously a preset volume of bulk starter (6) is
dosed into the milk stream. After a tank has been filled, agitation
commences and continues for a short time to assure uniform
distribution of the starter culture. The incubation tanks are
insulated to ensure that the temperature remains constant during
the incubation period. The tanks can be fitted with pH meters to
check the development of acidity. In typical production of stirred
yoghurt the incubation period is 2.5 to 3hours at 42 – 43C when the
ordinary type of bulk starter (2.5 – 3% inoculums) is utilised. To
attain optimum quality, cooling from 42 – 43C to15 – 22C should be
accomplished within 30 minutes after the ideal pH-value has been
reached to stop further development of bacteria. The coagulum must
be subjected to gentle mechanical treatment so that the final
product will have the correct consistency. Cooling takes place in a
plate heat exchanger (8) with special plate. After cooling to 15 –
22C, the yoghurt is ready for packing. Fruit and various flavours
can be added (10) to the yoghurt when it is transferred from the
buffer tanks to the filling machines. This is done continuously
with a variable speed metering pump which feeds the ingredients
into the yoghurt in the fruit blending unit. The blending unit is
static and hygienically designed to guarantee that the fruit is
thoroughly mixed into the yoghurt. The fruit metering pump and the
yoghurt feed pump operate synchronously.
BENEFIT
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same
processing line.
3.Accurate dosing of mixing and additional fruit and aromas.
4.High quality of the final product keeping an elevated nutritional
value.
5.Wide customization of the final product.
6.Maximum yield, minimum production waste.
7.Highest energy savings thanks to the most advanced technologies.
8.Complete line supervision system through monitoring of every
process phase.
9.Recording, visualization and printing of all daily production
data.
CONSTRUCTION FEATURES
Working capacity from 5 tons/d up to 100 tons/d
Products - Stirred yogurt
- Stirred yogurt with fruit puree or flavor
- Yogurt with cereals, fibre
- Set yogurt
- Drinking yogurt
- Frozen yogurt
- Concentrated yogurt
- Kefir
- Package in cup, gable top carton, bottle