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Yogurt Production Line Improves The Quality Of The Milk

Update:26-12-2017
Summary:

The start of a protein-rich breakfast is a cup of yogur […]

The start of a protein-rich breakfast is a cup of yogurt. As global research increases, the list of nutritional benefits in yogurt is also on the rise. You can make delicious yogurt with milk, goat or goat's milk. It seems that consumption of yogurt with live cultures can improve lactose tolerance in children and adults who can not absorb lactose. Yogurt is a high nutritional value, good flavor milk drinks made by the fermentation of milk, yogurt can be divided into mixing yogurt and solidified yogurt from the production method.

The yogurt production line, to the extent permitted by the food regulations, will improve the chemical composition of the milk according to the quality characteristics of the yogurt products required so that the deficiencies in the chemical composition may be corrected and the quality of the finished products consistent. Milk heat treatment is to kill bacteria and harmful microorganisms in milk, so that the precipitation of milk protein denaturation, increased water holding capacity of the protein, making yogurt more viscous.

Fermented solidified yogurt should be immediately transferred to 0 to 4 degrees Celsius cold storage. During cold storage, the acidity will still increase, while the flavor component diacetyl content will increase. After the yogurt must be stored for 24 hours after it is solidified, it is usually put into storage after the ripening period. The maximum refrigerated period is 7 to 14 days.

A complete small yogurt production line  first of all is a temporary storage of colostrum refrigeration tank, and then is used to filter cattle wool and impurities double filter, followed by a preheating tank, the preheating tank role is to filter The milk is heated to 60 degrees Celsius because the next step is to homogenize. The mean process is to break up the milk protein, whitening the milk, and 60 degrees Celsius is the most suitable temperature for homogenization, allowing pasteurization after homogenization.