Yoghurt Production Solution

The Yoghurt Production Multiple Line is producing different types of yogurt, such as stirred yoghurt, set yoghurt, drinking yoghurt or brown drink yoghurt, frozen yogurt, long shelf time yoghurt, greece yoghurt from Fresh milk or milk powder.

The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and dry matter contents, heat treatment and homogenization. It is assumed that the milk has been standardized to the required fat content before entering the line and standardization of the dry matter content takes place in an evaporator in the yogurt machine. If the dry matter content is adjusted by addition of milk powder, the equipment used is similar to that described under “Recombined milk”. Any additives, such as stabilizers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The quality of the yoghurt in terms of texture and flavor is essential.

-       Culture inline feeding system

After pasteurization, culture fed into base ingredients for fermentation, base ingredients flow through the culture tank bottom and top to involve culture, higher culture use ratio.

-       Fermentation system

Fermentation system is the core of yoghurt process, the design will affect products quality and stability.

Fermentation tanks are ultra clean, mirror polished, 45ºcone bottom design make discharge and cleaning are easy.

Insulated tanks ensure proper fermentation process temperature.

Tanks with top entry agitator, it runs when base ingredients feed into tanks, make sure culture evenly distributed into base ingredients, it stops after feeding finish, and start again after fermentation for emulsion broken, but not destroy yoghurt viscosity.

Fermentation tanks equipped with aseptic breather valve and aseptic air system, and litter positive pressure protection to avoid pollution from outside.

It also equipped with aseptic sampling valves, it make it’s possible for aseptic sampling to check viable organism and physicochemical index

Side feeding design to avoid air bubble.

Brown milk fermentation tanks jacketed for heating, after 95º brown stain, it cool down to 38º for fermentation.

Cheese fermentation tanks equipped with agitator scraper, it could scrape and collect products when discharge.

Automatic valves control, valve block discharge, double seat and double seal mixing-proof valves to avoid cross pollution of different pipe line.

-       Yoghurt cooling system

Last stage of fermentation, when the acid degree reach required point, yoghurt need to cool down to 15-20℃ immediately for fermentation ending, products cooled through special plate heat exchanger, in order to get uniform products, it’s better to empty all fermentation tanks in half hour, normally, the cooled yoghurt stored in buffer tanks for filling.

-       Set yoghurt inline heating system

Pasteurized base ingredient temperature is approx. 5℃, it stored in buffer tanks after culture feeding, when filler is ready for filling, product heated to 42±2℃ through the inline heating system, products stored in fermentation room for insulation

Hot water circulation system provide stable heating temperature, products heated before filling, when filler is broken, the user just need to push products out in pipe line, buffer tank product not affected. 

-       ESL yoghurt pasteurization system

ESL yoghurt pasteurizer used for second pasteurization before filling, it keeps 20 seconds at 75℃, used to extend yoghurt shelf time.

General Process

Advantages
* Pressured Buffer tank provides stable feeding into pump, especially, the product is high viscosity yoghurt,

* Plate heat exchanger with higher heat exchanging efficiency

* Smaller product pressure drop

* Conform to EHEDG code, special plate used for high viscosity, big gap 3.96mm/316L, higher hygienic and anti-corrosion grade

* Hot Products heat exchanged with cold products, this design reduce public energy markedly, as well as operation cost

* Hot water used as heating medium, small temperature difference（△t<3℃）

* Products with heating/cooling medium, and products with products has pressure difference design, hot water system、ice water system and product system have independent pressure monitoring system, to ensure pasteurized products pressure higher than no pasteurized products or medium

* Product reversed during high temperature stage, this design make sure high viscosity products fully sterilized

* It’s convenient to operate through PLC, it also has alarm and data record function which is easy to control unqualified products

* Sterilizer is self-cleaning, equipped with independent big flow cleaning pump, to ensure complete cleaning

* All pipe line elbows has big diameter, it reduces pressure and viscosity loss

* The pipe line connected to aseptic tanks equipped with heating and insulation, to ensure low pipe line transporting resistance, and avoid damage to yoghurt viscosity

Yoghurt plant technical parameters