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 milkbefore the heat treatment.
When the yoghurt milk has been pretreated and cooled to
inoculationtemperature, 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.
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same
3. Accurate dosing of mixing and additional fruit and aromas.
4.High quality of the final product keeping an elevated nutritional
5. Wide customization of the final product.
6.Maximum yield, minimum production waste.
7. Highest energy savings thanks to the most advanced technologies.
8.Complete line supervision system through monitoring of every
9.Recording, visualization and printing of all daily production
Workingcapacity from 5 tons/d up to 100 tons/d
Products - Stirredyogurt
- Stirred yogurt with fruit puree or flavor
- Yogurt with cereals, fibre
- Concentrated yogurt
- Package in cup, gable top carton, bottle