Automatic Machine For Making Yogurt Machine Yogurt Production Line with high High Productivity
Product Description
Yogurt is a sweet and sour milk drink. It is a milk product that uses milk as a raw material. After pasteurization, beneficial bacteria (leavers) are added to the milk. After fermentation, it is cooled and filled. Most yogurt products on the market are solidified, stirred, and fruity with various fruit juices and jams.
Process: Raw milk → Filtration → Preheating → Homogenization → Stirring sterilization → Fermentation → Refrigeration → Filling.
Matching equipment: Raw milk → Pump → Filter → Pump → Preheat tank → Pump → Homogenizer → Pump → Whisk tank → Pump → Fermenter →Pump → Refrigeration tank → CIP cleaning system.
Clients can choose some or consult us to help you design the working line according the above machines equipments.
Detailed Photos
Two different configuration of the 150 L yogurt line:
Below is picture of single machine's introduction:
1. pre-cooling tank
The pre-cooling tank is mainly composed of the tank body and the electrical control of the mixer. It adopts double-layer cold water cooling system, which is light in weight and good in heat dissipation performance. After the sterilization, the temperature of the milk is very high, using this pre cooling tank to lower down the temperature of the milk, and then pour it into the refrigeration tank for storage.
2. Pre-heating tank
The pre-heating tank mainly serves the back pressure homogenizer of the plunger pump at the back. The optimal temperature for milk homogenization is around 60-65 ºC. Prepare for the subsequent homogenization, so as to realize the standardization of milk.
3. Homogenizer
German imported assembled diaphragm pressure gauge, two-stage transmission:
One-stage pulley, two -stage gear transmission; less alloy bearing bushes, double-sided rolling bearings, horizontal stability, low noise, and an average increase of about 10% in mechanical efficiency.
The homogenizing machine has the characteristics of sufficient flow, stable pressure, long service life of wearing parts, fuel saving, and low noise.
4.Pasteurization tank
The principle of pasteurization is to use the growth characteristics of bacteria. Within a certain temperature range, the lower the temperature, the slower the bacteria multiply. The higher the temperature, the faster the bacteria multiply. Pasteurization is the use of pathogens that are not very heat-resistant. Treat them with proper temperature and holding time to kill them all.
5. Fermentation tank
An important step in making yogurt is that the fermentation temperature of fermented yogurt is about 43 ºC. After frementation, the fatty acids in the milk can be increased by 2 times compared to the raw milk. These changes make the yogurt easier to digest and absorb, and the utilization of various nutrients can be imporved.
Accessories: milk pump/pipe/base/valve
Packaging & Shipping
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