continuous pasteurizer yoghurt making yogurt cup filling sealing machine

 continuous pasteurizer yoghurt making yogurt cup filling sealing machine

Introduction of Yogurt production line

The whole yogurt production line can sterilize various dairy products, such as goat milk, horse milk, yak milk, yogurt, and fresh milk. The entire processing from the first step to the final yogurt takes approximately 6-8 hours. All are made of food grade stainless steel.

Parameters of Yogurt production line

1. Yogurt Storage tank

The raw milk is stored in a storage tank, and the temperature in the tank is set to 3-6 ° C. The fresh milk passes through a single filter to filter impurities of the fresh milk and finally enters the preheating tank through the milk pump.

2. Milk Heating Tank

The main purposes of milk heating in the yogurt production line are as follows:

1). Kill microorganisms that may cause disease

2). Eliminate most other organisms to increase the shelf life of the product

3). Make the protein have a certain degree of denaturation. This improves the consistency and viscosity of the yogurt and prevents the separation of whey.

3. Homogeniser

The benefits of homogenization for yogurt production are as follows:

1)Improved the consistency of yogurt

2)Higher stability for whey separation

3)Yogurt looks whiter and has a more creamy and richer flavor than non-homogenous yogurt

4)Better distribute stabilizers in the system

4. Pasteurizer

Before the fresh milk sterilization process is started, it is necessary to ensure that the water level of the sterilizer is reached at the water level mirror. Set the sterilization temperature (usually set temperature 85 ° C). Turn on sterilization heating, sterilization and stirring. When the milk temperature reaches 85 °C, the device will give an alarm and the sterilization will be completed.

5. Yogurt machine

The pasteurized fresh milk is fed into the fermenter through the milk pump. Before the fermentation process is started, the temperature of the fermenter is usually set at 43 ° C, the fermentation time is usually 8 hours, the fermentation heating is started, and the fermentation is stirred. After the milk temperature has reached 43 degrees, the corresponding strain is added and the yogurt is fermented. After 8 hours, the yogurt fermentation process will sound an alarm.

5. Filling machine

We have the capacity of 200 L, 300L, 500L, 1000L, besides, our company also can supply the machine according the requirement of customer, the milk can be canned into bottle, bag or cup by filling machine.  

1. Do you want to produce liquid yogurt or solid yogurt?

If you are producing liquid yogurt, you need a liquid-related machine.

2. What is your daily capacity?

We produce 200L, 300L, 500L, 1000L.

3. Do you need to fill yogurt?

We can match the filling machine according to your requirements, can be filled, can be bottled.

4. What is the temperature range of the refrigerating tank?

The temperature range is 4-45 degrees. If it exceeds 45 degrees, the machine will not work.

5. What is the ratio of materials that can be added during the yogurt making process?

The ratio of bacteria to milk and white sugar is: 1L milk plus 6-8% sugar, 1g strain

6. What machines are needed to make yogurt?

Milking - preheating - sterilization barrel - homogenizer - yogurt machine - filling machine

7. What is the working principle of the sterilization barrel?

It is mainly pasteurized by high temperature sterilization.