Yoghurt production line

发布时间：2020-11-25 16:41

　　PRODUCT INTRODUCTION OF YOGURT PROCESSING LINE

　　After the raw milk is pretreated and cooled to the inoculation temperature, the further processing technology depends on whether it is to produce solidified, stirred, drinking, frozen or concentrated yogurt. The organization state and flavor of yogurt are important indicators that determine the quality of yogurt.

　　The pretreated milk is cooled to the culture temperature, and then continuously pumped into the fermentation tank together with the required volume of production starter. After the tank is full, start stirring for several minutes to ensure that the starter is evenly dispersed. The fermenter is insulated to ensure a constant temperature throughout the cultivation period. In order to check the acidity development in the tank, a pH meter can be installed on the tank. The culture time of typical stirred yogurt production is 2.5-3hr, 42-43℃, and ordinary production starter (2.5-3% inoculum) is used. In order to obtain the best product, when the pH value reaches the ideal value, the bacterial fermentation must be terminated, and the temperature of the product should be cooled from 42-43°C to 15-22°C within 30 minutes.