Yogurt Processing Line

Triowin Dairy Equipment specializes in the manufacture and production of yogurt production line equipment, providing comprehensive turnkey engineering solutions to effectively meet the evolving needs of modern dairy enterprises.
Following pre-treatment and cooling of the raw milk to the inoculation temperature, the subsequent processing technology is determined by the desired yogurt type: solidified, stirred, drinking, frozen, or concentrated. The texture and flavor of yogurt serve as crucial indicators of its quality.
Pre-treated milk is cooled to the incubation temperature and then continuously pumped into the fermentation tank along with the required volume of starter culture. Once the tank is full, stirring commences for a few minutes to ensure uniform distribution of the culture. The fermentation tank is insulated to maintain a constant temperature throughout the incubation period. To monitor the development of acidity within the tank, a pH meter can be installed. The incubation time for typical stirred yogurt production ranges from 2.5 to 3 hours at 42-43°C, utilizing a common production culture (inoculation amount: 2.5-3%). To achieve optimal product quality, bacterial fermentation must be terminated when the pH reaches the desired 
value, and the product temperature should be rapidly cooled from 42-43°C to 15-22°C within 30 minutes. Simultaneously, to ensure the desired viscosity of the finished product, gentle mechanical treatment of the curd is crucial. Cooling is conducted in a plate heat exchanger equipped with specialized plates, minimizing excessive mechanical disturbance of the product. Following cooling to 15-22°C, the yogurt is ready for packaging.
Fruit and flavoring additions can be incorporated during the transfer of yogurt from the buffer tank to the packaging machine. This is accomplished by a variable-speed metering pump that continuously injects these ingredients into the yogurt stream, followed by thorough mixing within a dedicated mixing device. The mixing device is designed to be both static and hygienic, ensuring complete and consistent integration of the fruit and yogurt. The fruit metering pump and the yogurt feed pump operate synchronously.

* Opportunity to realize products with customized recipes.

* Accurate dosing of mixing and additional fruit and aromas.

* High quality of the final product keeping an elevated nutritional value.

* Wide customization of the final product.

* Maximum yield, minimum production waste.

* Highest energy savings thanks to the most advanced technologies.

* Complete line supervision system through monitoring of every process phase.

* Recording, visualization and printing of all daily production data.