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No. 100, Shiyi East Road,
Baoshan District, Shanghai China
Yoghurt Processing Line
Introduction
1. Yogurt uses raw milk or milk power as raw materials, with or without adding ingredients, after sterilizing and fermenting make them into is acid curd-like products. During the shelf life, the end product has corresponding active probiotics.
2. The main strains of lactic acid starter are Streptococcus thermophilus and Lactobacillus bulgaricus.
Yogurt, sterilizer, CIP cleaning, Yogurt processing
Feature and Advantage
Main Features:
1.The capacity of the yogurt processing line is 1T/D-500T/D for customization to meet the different requirements of clients.
2.The yogurt production line mainly includes raw milk pretreatment system (using raw milk as raw material) or milk powder blending system (using milk powder as raw material),yogurt sterilization system, yogurt fermentation system, yogurt filling and packing system, CIP cleaning system, RO water system.
3.The entire production line is made of SUS304 or 316L material, which meets the hygiene requirements of food production.
4.Yogurt filling, storage, transportation and sales distribution all apply to cold chain technology to keep fresh and good shelf life.
production process
Production Flow
1、Raw milk acceptance and storage system
The raw milk acceptance and storage unit includes a weighting tank, a raw milk receiving tank, a double filter, a plate cooler, raw milk insulation storage tanks, a milk pump and other equipment.
2、Raw milk standardization machine
The content of casein and whey protein in raw milk can increase the hardness of yoghurt and reduce the precipitation of whey.
3、Yoghurt preheating homogenization and pasteurization unit
The milk will be preheated to about 65℃ for homogenization, it helps to improve the stability and consistency of the yoghurt, and makes the yoghurt fine in texture and good taste.
4、Yoghurt inoculation fermentation unit
The pasteurized milk needs to be inoculated immediately with the mixed starter of Bulgarian bacteria and Streptococcus thermophilus.
5、Yogurt cooling and filling unit
The inoculated or fermented yogurt can be cooled by ice water in a jacketed tank, and then sent to the filling room for filling. The packing forms of yogurt mainly include porcelain bottles, glass bottles, plastic cups, plastic bags, composite paper boxes, plastic buckets, etc.
Specification
Application
FAQ
Q: Are you manufacturer or trader?
A: We are maufacturer since 2006, our factory address is: No.100,Shiyi east Road,Baoshan District,Shanghai. Our engineers and workers have more than 20 years work in milk pasteurizer machine and UHT milk sterilization.
Q: How long is the sterilization time?
A: Usually 5 seconds, 15 seconds and 30 seconds. If you have specially requirements, 30 minutes are available.
Q: Is the temperature adjustable?
A: Yes, the temperature can be controlled by PLC.
Yoghurt Processing Line
Introduction
1. Yogurt uses raw milk or milk power as raw materials, with or without adding ingredients, after sterilizing and fermenting make them into is acid curd-like products. During the shelf life, the end product has corresponding active probiotics.
2. The main strains of lactic acid starter are Streptococcus thermophilus and Lactobacillus bulgaricus.
Yogurt, sterilizer, CIP cleaning, Yogurt processing
Feature and Advantage
Main Features:
1.The capacity of the yogurt processing line is 1T/D-500T/D for customization to meet the different requirements of clients.
2.The yogurt production line mainly includes raw milk pretreatment system (using raw milk as raw material) or milk powder blending system (using milk powder as raw material),yogurt sterilization system, yogurt fermentation system, yogurt filling and packing system, CIP cleaning system, RO water system.
3.The entire production line is made of SUS304 or 316L material, which meets the hygiene requirements of food production.
4.Yogurt filling, storage, transportation and sales distribution all apply to cold chain technology to keep fresh and good shelf life.
production process
Production Flow
1、Raw milk acceptance and storage system
The raw milk acceptance and storage unit includes a weighting tank, a raw milk receiving tank, a double filter, a plate cooler, raw milk insulation storage tanks, a milk pump and other equipment.
2、Raw milk standardization machine
The content of casein and whey protein in raw milk can increase the hardness of yoghurt and reduce the precipitation of whey.
3、Yoghurt preheating homogenization and pasteurization unit
The milk will be preheated to about 65℃ for homogenization, it helps to improve the stability and consistency of the yoghurt, and makes the yoghurt fine in texture and good taste.
4、Yoghurt inoculation fermentation unit
The pasteurized milk needs to be inoculated immediately with the mixed starter of Bulgarian bacteria and Streptococcus thermophilus.
5、Yogurt cooling and filling unit
The inoculated or fermented yogurt can be cooled by ice water in a jacketed tank, and then sent to the filling room for filling. The packing forms of yogurt mainly include porcelain bottles, glass bottles, plastic cups, plastic bags, composite paper boxes, plastic buckets, etc.
Specification
Application
FAQ
Q: Are you manufacturer or trader?
A: We are maufacturer since 2006, our factory address is: No.100,Shiyi east Road,Baoshan District,Shanghai. Our engineers and workers have more than 20 years work in milk pasteurizer machine and UHT milk sterilization.
Q: How long is the sterilization time?
A: Usually 5 seconds, 15 seconds and 30 seconds. If you have specially requirements, 30 minutes are available.
Q: Is the temperature adjustable?
A: Yes, the temperature can be controlled by PLC.
