What is the meaning of Yogurt production line?

Yogurt is fermented from fresh milk and is rich in protein, calcium and vitamins. Yogurt can be a good choice, especially for those who cannot enjoy milk due to lactose intolerance. Yogurt production line, as the whole process equipment of yogurt production, plays an irreplaceable role in the production process.

What kinds of products can the Yogurt production line produce?

What is the role of the fermentation stage of the Yogurt production line?

What should we pay attention to when producing on the Yogurt production line?

What kinds of products can the Yogurt production line produce?

Yogurt production line can produce yogurt into solid yogurt and liquid yogurt. Because of different fermentation methods, the required sterilization equipment is different. First of all, let’s talk about solid yogurt. Solid yogurt needs a fermentation room, and liquid yogurt needs a fermentation tank. .

The pre-treatment of these two yogurts is the same, which needs to be filtered (optional), homogenized (optional), and sterilized. The purpose of filtration is to filter out the hair and impurities in the raw milk, and the purpose of homogenization It is to smash the fat in the dairy product and the tissue cells contained in the dairy product to make the milk more refined, improve the taste of the milk, and make the milk whiter, which can be better absorbed during the drinking process, especially in the Homogenization in the process of processing yogurt can make the taste of yogurt smoother, and then pasteurization is done. There are many types of pasteurizers, and you need to choose according to your own needs.

What is the role of the fermentation stage of the Yogurt production line?

The process of Yogurt production line is not complicated. Adding a certain proportion of bacteria, white sugar, and pasteurized milk can be fermented to become yogurt. The special flavored yogurt needs to be adjusted in the pre-mixing process. What kind of milk cannot be used for yogurt fermentation, high temperature milk and milk containing antibiotics cannot be fermented. If you want to choose the best milk, there are still many things to pay attention to, such as how to get better milk greens, and how to make the taste of yogurt better.

What should we pay attention to when producing on the Yogurt production line?

There are many reasons for the quality problems of yogurt during the production of Yogurt production line (non-coagulation or loose coagulation, brittleness, separation of whey, thin soup), and the following main factors affect the quality of yogurt:

Raw milk is mixed with water and lacks dry matter. At 15% water, the yogurt curds float in the whey.

The ability of raw milk to coagulate is reduced, and the yogurt curds are brittle or soupy.

The production of yogurt from cow's milk that has been injected with antibiotics will cause the yogurt to not coagulate and the emulsion to be sweet.

The workshop environment and equipment are contaminated by bacteriophage, which slows down or even terminates the fermentation process; the residual cleaning solution and disinfectant will also cause the fermentation to terminate, making the clot fragile and the emulsion sweet.

Improper selection of strains or single strains, unsuitable fermentation temperature, and insufficient fermentation time lead to insufficient flavor and aroma of yogurt.

Impure strains or contamination of production equipment and pipes by gas-producing bacteria will cause yogurt to have bubbles and a spicy taste. If it is contaminated by yeast, it will have a rancid taste.

WeiShu Machinery Technology (Shanghai) Co., Ltd. has been a Chinese pioneer in Yogurt production lines for several years. You can work with customers from design to completion to ensure that all technical requirements are met.