Features of yogurt

   The yogurt production line uses fresh milk as raw material, and is pasteurized and fermented. The yogurt produced by this production line has a unique taste and rich nutrition. As we all know, yogurt is a healthy food, which is very beneficial to human health. With the continuous development of the economy, the demand for yogurt is also increasing.

  1. Yogurt contains almost all the nutrients in milk, and the nutrients after fermentation are more abundant.

  2. After fermentation, the lactose in the milk will be decomposed in a large amount, thereby reducing the possibility of lactose intolerance.

  3. In the process of making yogurt, the milk is homogenized, and the macromolecular fat and protein are broken down into small molecules, which is more conducive to the body's absorption.

  4. Yogurt contains a lot of active probiotics, which is beneficial to adjust the balance of bacterial flora in the body. The lactic acid produced after fermentation can also inhibit the reproduction of harmful microorganisms, promote digestion and absorption, and improve gastrointestinal function.

The yogurt production line process is as follows

  鲜牛奶的低温存储–过滤–预热–均质–灭菌–预冷/制冷–发酵–灌装

酸奶生产线配套设备 

  Low-temperature storage of fresh milk-filtration-preheating-homogenization-sterilization-pre-cooling / refrigeration-fermentation-filling

Milk sterilization method

Pasteurization

        Also called low temperature sterilization and cold sterilization. This method can kill disease-causing bacteria in milk for a long time and retain probiotics that are beneficial to the human body. Generally, the milk is heated to 62-85°C for 30 minutes. The method can kill various growth-type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3% to 99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores remained, but most of these bacteria were lactic acid bacteria. Lactic acid bacteria are not only harmless to humans, but also good for health. It can be stored for about a week and needs to be refrigerated. The temperature range is approximately 2 – 6 degrees Celsius.

Ultra-high temperature instant sterilization

        This method is to heat the milk to about 135-150 degrees Celsius for 4-15 seconds, and then quickly cool it down. The required sterilization time is shorter and the sterilization efficiency is higher. Since all microorganisms in milk die, they can be stored at room temperature for up to 3 months.

        The yogurt production line uses pasteurization. Studies have shown that no matter what kind of heating method will destroy the water-soluble vitamins and proteins in milk. During the heating process, about 10% to 20% of the vitamin B group and about 25% of the vitamin C will be lost. Generally, the higher the heating temperature, the more severe the nutrient loss. There is a high nutritional value of whey protein in milk. About 10% of whey protein is denatured during pasteurization, while about 70% of whey protein is denatured during UHT pasteurization. Therefore, pasteurized milk that has undergone low-temperature sterilization has higher nutritional value.