Porcessing flow chart：
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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 milkbefore the heat treatment.
When the yoghurt milk has been pretreated and cooled to inoculationtemperature, 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.
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.
Workingcapacity from 5 tons/d up to 100 tons/d
Products - Stirredyogurt
- Stirred yogurt with fruit puree or flavor
- Yogurt with cereals, fibre
- Concentrated yogurt
- Package in cup, gable top carton, bottle