Pasteurizer
Pasteurization in Yogurt production:
Yogurt is a milk product fermented by Lactic acid bacteria. its fresh taste, delicate and smooth, sweetand sour, popular of all ages.
.Flavor yogurt is a stirred product, mixed with sugar, juice, fruit or grain particles, and other additionsand fermented by Lactic acid bacteria.
※ Traditional process: Pasteurization temp at 95'℃ (max) hold 300sec (min), cool down to 43'℃, andenter into clean ferment tank, add lactic bacterial culture for 6-8 hours. This is mosty used in solidifiedyogurt production.Traditional process ask for longer fement time, dairy protein completely separated, perfect curd andclabber. lt is quite nutritional and healthy product.
* Moder process: Powder reduction and mix with ingredients, stabilizer, coagulant and other additivessterilized at 95℃, (or more) hold 300sec. Cool down to 43'℃ and enter into clean ferment tank, add lactiobacterial culture for 4 hours. This is mostly used in stirred yogurt production.Modern process is quite high efficient, easy and fast for business valve. But nutrition is not the main goal.Overheated cause milk Mlailard Reaction and browning, its coke aroma can be used for brown lactic acid
bev鑰齦俪似绍罪age.
Milk, powder reduction is mainly purpose for safety production, prevent antibiotic-mixed milk and failure
fermentation.
Standard process:
Temp profile:5-30℃-65-75Chomo-95℃(300sec)-43℃
Description:
Mixed product pumped into sterlizer machine for pre-heating and regeneration, enter into homogenizer (30MPa) and break fat structure, sterilization by hot water (temp 2-3℃ higher) and raise temp uptosterilization temp, holding for 300sec, then cool down to 43--45℃, and transfer to uitra-clean or aseptictank for culure fermentation.Sterilization temp is automatically adjueted through signal of steam valve open % in system. in oase ofunsatisfied temperature, it return baok to system for rework, and olose valve for oooling water and chilledwater.
* Install a section of cooling exchange in flavor yogurt production, in order to reduce product fromingredients heating and melting
