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Yoghurt Processing Line

Yoghurt Processing Line[10-09-25 17:12:47]

Introduction of Yoghurt Processing Line

Our Yoghurt Processing Line is designed by computer-assistant engineering and high technology. The Yoghurt Processing Line has proven high efficiency, low maintenance and energy-saving during years of practice. The company is engaged in yogurt prcessing machinery development, production, sales and service.

Yogurt processing is one of the specialities of CLIMA who can provide a full service from feasibility appraisals through to design, supply, and installation. We also provide training, on the yogurt processing equipment and on the manufacture of your new product so you can be sure of receiving a comprehensive service from us.

Products Information of Yoghurt Processing Line

A yogurt base comprising water, non-fat dried milk, cream, sugar, starch and gelatin was homogenized and pasteurized. The heat treated base was cooled and starter culture added. The cultured yogurt base was fermented to a pH of 4.3 and thereafter cooled to refrigeration temperatures. Thereafter, the hydrated emulsifier blend consisting of water, sodium steary lactylate, and a lactylated blend of mono- and diglycerides available

	Milk Pump
Adjust Milk Composition & Blend Ingredients Milk composition may be adjusted to achieve the desired fat and solids content. Often dry milk is added to increase the amount of whey protein to provide a desirable texture. Ingredients such as stabilizers are added at this time.

Milk cleaning machine

Pasteurize Milk The milk mixture is pasteurized at 185°F (85°C) for 30 minutes or at 203°F (95°C) for 10 minutes. A high heat treatment is used to denature the whey (serum). This allows the proteins to form a more stable gel, which prevents separation of the water during storage. The high heat treatment also further reduces the number of spoilage organisms in the milk to provide a better environment for the starter cultures to grow. Yogurt is pasteurized before the starter cultures are added to ensure that the cultures remain active in the yogurt after fermentation to act as probiotics; if the yogurt is pasteurized after fermentation the cultures will be inactivated.

Ultra high temperature sterilizer

Homogenize The blend is homogenized (2000 to 2500 psi) to mix all ingredients thoroughly and improve yogurt consistency.

CIP cleaning plate of distributor

Add Fruit & Flavors
Fruit and flavors are added at different steps depending on the type of yogurt. For set style yogurt the fruit is added in the bottom of the cup and then the inoculated yogurt is poured on top and the yogurt is fermented in the cup. For swiss style yogurt the fruit is blended with the fermented, cooled yogurt prior to packaging.

Filling section

PackageThe yogurt is pumped from the fermentation vat and packaged as desired.