Model Number: JM-1
Brand Name: JIMEI
Key Specifications/Special Features:
1000LPH complete set yogurt production line with fruitPretreatment of milk is the same, regardless of whether set or stirred yogurt is to be producedIncludes standardization of the fat and dry matter contents, heat treatment and homogenizationAssumed that the milk has been standardized to the required fat content before entering the line and standardization of the dry matter content takes place in an evaporator in the process lineDry matter content is adjusted by addition of milk powder, equipment used is similar to that described under “Recombined milk”
Any additives, such as stabilizers, vitamins,can be metered into the milk before the heat treatment
When the yogurt milk has been pretreated and cooled to inoculation temperature, procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yogurt is to be produced
Quality of the yogurt in terms of texture and flavor is essential
Figure 11.14 shows the processing of stirred yogurt
Pretreated milk, cooled to incubation temperature, is pumped to the incubation tanks (7)
Simultaneously a preset volume of bulk starter (6) is dosed into the milk stream after a tank has been filled, agitation commences and continues for a short time to assure uniform distribution of the starter culture
Incubation tanks are insulated to ensure that the temperature remains constant during the incubation period
Tanks can be fitted with pH meters to check the development of acidity
In typical production of stirred yogurt the incubation period is 2.5 to 3 hours at 42-43C when the ordinary type of bulk starter (2.5-3% inoculums) is utilized
Attain optimum quality, cooling from 42-43C to 15-22C should be accomplished within 30 minutes after the ideal pH-value has been reached to stop further development of bacteria
Coagulum must be subjected to gentle mechanical treatment so that the final product will have the correct consistency
Cooling takes place in a plate heat exchanger (8) with special plate. After cooling to 15-22C, the yogurt is ready for packing
Fruit and various flavors can be added (10) to the yogurt when it is transferred from the buffer tanks to the filling machines
Done continuously with a variable speed metering pump which feeds the ingredients into the yogurt in the fruit blending unit
Blending unit is static and hygienically designed to guarantee that the fruit is thoroughly mixed into the yogurt
Fruit metering pump and the yogurt feed pump operate synchronously
| Rawmaterial |
Freshcow milk and powder milk |
| Product |
Stirred yogurt, set yogurt, drinking yogurt |
| Capacity |
1T/D–500T/D |
| Endproductpacking |
Gabletopcarton,plasticbottle,plasticcup and glassbottle |
By certification [File Integrity]
