Small scale Yogurt Milk production line For Sale Processing Machine

Raw material ：liquid cow milk, goat milk, camel milk, milk powder dissolving with water
Product: Pasteurized milk, UHT milk, yogurt, flavored milk, milk drink, sour milk , butter, cheese and so on.
Capacity: daily production : According to your demand
Product Package: Aseptic pouch, Aseptic paper box, Gable Top box, plastic bottle, plastic cup, glass bottle, plastic pouch, Bulk, according to customer
Service Include : Turnkey project service: design,manufacture,installation,commissioning,training, after-sale service and son on

    Small scale Yogurt Milk production line For Sale Processing Machine

    Yogurt is a natural, healthy product, a good dessert, low in calories, and therefore very suitable for diets. Drink yogurt is nothing more than a yogurt with broken coagulum and a lower skim content. Product undergoes a stronger cooling after the coagulum breakage. Juices are preferred as flavouring agents instead of fruits purées or pieces.
    In yogurt production line, packaging is usually made in plastic bottles.

The 3 main types of yogurt are:

Stirred yogurt: the ripening takes place in special ripening tanks with a soft breakage phase
Set yogurt: the ripening takes place in the final container (cup) without breakage
Liquid yogurt: the ripening takes place in special ripening tanks with a special breakage phase

YOGURT RIPENING
The common type of incubation, in yogurt production, is up to 3 – 4 hours at 41 – 45°C.
In certain cases a longer time of incubation is applied, ranging from 7 to 14 hours at 30 –37°C. The low temperature favours a lower acid content yogurt production.

Stabilizer
The use of a stabilizer in yogurt production line gives the possibility to break the balance between the various yogurt components without having to face quality problems in the final product.
This is due to the following reasons:
The fat can be reduced to the desired value without facing problems of whey separation

The milk proteins can be reduced to a percentage which prevents them to give taste problems in the final product
The loss in consistency, due to mechanical stress, it can be reduced to minimum

Milk Heat Treatment

The main purposes for the milk heat treatment in yogurt production line are the following:
To kill possible pathogenic micro-organisms
To eliminate most of the other organisms in order to increase the product shelf life
To inactivate occurring enzymes
To give proteins a certain level of denaturation. This improves the yogurt consistency and viscosity, preventing whey separation

Homogenisation

The homogenisation phase is very important especially in a yogurt containing fat, less in skimmed yogurt, even if the homogenisation is also affecting the casein particles increasing the final texture of yogurt.
The advantages given by homogenisation to yogurt production are the following:
Improved the yogurt consistency
Greater stability against whey separation
The yogurt looks whiter, with a creamier and fuller taste than the non-homogenized yogurt
Better distribution of the stabilizer in the system

 1. How is the quality of your Plate Type Milk Yogurt Production Line products?
All our products are manufactured strictly according to national and international standard, and we take a test on every machine before delivery.

2. What is the production period?
Usually 1 month, it mainly depends on the type of the machine and model you ordered.

3. How long for the quality guarantee?
One year.

4. What's your payment terms?
30% of the contract valve should be paid by T/T to the Seller's account as adance payment to start the production, the rest 70% must be paid by T/T before shipment.