Industrial yogurt production plant

Industrial yogurt production plant

Yogurt is made of fresh milk, inoculated with Lactobacillus, and fermented under suitable temperature and anaerobic conditions. After fermentation, the original lactose part is converted into lactic acid, but some lactose is still retained, so the unique sweet and sour flavor is formed.

The pretreatment of the milk is the same, regardless of whether set or stirredyoghurt is to be produced. It includes

standardisation of the fat and drymatter contents, heat treatment and homogenisation. It is assumed that the milkhas been standardised to the required fat content before entering the line andstandardisation of the dry matter content takes place in an evaporator in theprocess line. If the dry matter content is adjusted by addition of milk powder,the equipment used is similar to that described under “Recombined milk”. Anyadditives, such as stabilisers, 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 qualityof the yoghurt in terms of texture and flavour is essential.

Complete Yogurt Processing Line

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 flavour is essential. 

Yogurt production line mainly includes various flavors of sterilized fresh milk, pasteurized milk, reconstituted milk, peanut milk, student milk, etc. homogenization, cooling, fermentation,

stirring, storage and other equipment. Our company specializes in designing and manufacturing blended yogurt production lines, peanut milk production lines, and milk production lines.

Classification of yogurt production line products

Classification of yogurt:　　

According to the organization state or production method of the product: coagulated yogurt and stirred yogurt; 　　According to the fat content of the raw materials: whole yogurt, skim yogurt; 　　

According to the type of bacteria: ordinary yogurt, bifidobacterium yogurt, lactobacillus acidophilus yogurt, lactobacillus casei yogurt; 　

According to product taste: natural pure yogurt, flavored yogurt, sweetened yogurt, etc.;

Yogurt production line-solidified yogurt production process

Acceptance and purification of raw milk → standardization → concentration → preheating → homogenization → sterilization → cooling → adding starter → filling → constant temperature culture → cooling and post-cooking → finished product 　　

Key points of production process control of yogurt production line:　　

  (1) Acceptance of raw milk　　

 1.1 The total dry matter content of fresh milk ≥ 11.5%, non-fat dry matter ≥ 8.5%, otherwise it will affect the gelation of protein; 　　

1.2 No antibiotic residues; 　　

1.3 Acidity≤18°T; 　　

1.4 Do not use mastitis mi 　　

1.5 The main raw material for yogurt production; 　　

1.6 Sugar and fruit materials are often added with 5-8% sucrose or glucose in the production of yogurt; 　　

(2) Skim milk powder　　

requirements: high quality, no antibiotics and preservatives; 　　

Purpose: increase dry matter content; improve product organization state; promote acid production by lactic acid bacteria. General addition amount: 1-1.5%; 　　

(3) concentration　　

Purpose: To increase the solid content and promote fermentation coagulation.

Method: Concentration under reduced pressure 　　

(4) Preheating, homogenization　　

Purpose of preheating: to improve the homogenization effect; 55-60 degrees.

 Purpose of homogenization: to maintain the stability of the mixed solution, homogenization conditions: 15-20MP. 　　(5) Sterilization and cooling　　

Sterilization is to kill all pathogenic bacteria and most miscellaneous bacteria in raw milk, creating favorable conditions for fermentation. And sterilization can improve the hydration of protein in milk

Cooling temperature after sterilization: 43-45 degrees. 　

(6) Starter and inoculation　　

Inoculation amount: 1-3%. 　　

Factors that affect the amount of inoculation 　

1) Culture temperature and time during fermentation; 　　

2) The acid production capacity of the starter; 　　

3) The cooling rate of the product; 　　

4) The quality of milk. 　　

(7)Filling　　

Filling containers: porcelain jars, glass bottles, plastic bottles, cartons, etc.; 　　

Filling methods: manual filling, semi-automatic filling machine, automatic filling machine, etc. 　　

(8) Fermentation: Fermentation tan　　

Cultivation temperature: Determined by the bacterial species and ratio used. 　　

Cultivation time: short-term culture: 41-42 degrees, 3 hours, long-term culture: 30-37 degrees, 8-10 hours. Influencing factors: the amount of inoculum, the activity of the starter,and the culture temperature. 　　

(9) cooling　　

Condition: 3-5 degrees. 5 degrees is the lower limit for mold and yeast growth 　

Purpose: 　　

1) Inhibit the growth of lactic acid bacteria, reduce enzyme activity, and prevent excessive acid production 　　

2) Reduce the rate of fat floating and whey precipitation, and extend the shelf life; 　　

3) Promote the production of aroma substances    

 (10) refrigerated and post-cook　　

conditions: 2-7 degrees, 12-24 hours

Yogurt production line-production technology of stirred yogurt

 Acceptance and purification of raw milk → standardization → concentration → preheating → homogenization → sterilization → cooling → adding starter → constant temperature cultivation → cooling and stirring (adding fruits, spices, etc.) → filling → refrigeration, post-cooking → finished product