Pasteurization Fermentation Tank Fully Automatic Small and Medium-Sized Pasteurized Yogurt Production Line

The small yogurt production line and yogurt fermentation tank are customized according to customer needs, ensuring quality with a rational design and high stability. If you are interested in our products, we invite you to visit our company to inspect our machinery and equipment. Thank you for supporting our products—the results are truly excellent.

The small yogurt production line fermentation tank features a reasonably designed quality assurance system that ensures product quality. The stability of yogurt pasteurization is outstanding, enabling constant temperature fermentation. Choose a正規(guī)實(shí)體制造供應(yīng)商 (formal實(shí)體 manufacturing supplier) from a milk production line manufacturer, i.e., a source factory.

Characteristics of source manufacturers:實(shí)體制造 (實(shí)體 manufacturing), standardized management, clear organizational structure, guaranteed quality service. Finding the right manufacturer makes things easier. All our machines are automated and highly stable. We look forward to your visit to inspect our machinery and equipment.

The fermentation effect of the small yogurt production line fermentation tank is excellent. Fermentation occurs at 43 degrees for 6-8 hours. Thank you for your support. Yogurt can be produced using either a fermentation tank or a yogurt maker.

Pasteurization Principle:

The principle of the pasteurization machine: It uses the principle of water bath heating—first heating the water and then raising the milk temperature to 85 degrees, maintaining it for over 30 seconds. This is the pasteurization process generally adopted by factories. Pasteurization does not completely eliminate bacteria; it only kills harmful microorganisms in milk while preserving those harmless to humans. Pasteurized milk typically remains fresh for up to 7 days under refrigeration.

Process Flow Overview:

(1) The customer stores fresh milk in a raw milk tank, then pumps it into a preheating tank using a dedicated stainless steel milk pump and a duplex filter. The preheating temperature is generally around 45°C.

(2) After preheating, the milk is transferred to a homogenization tank for homogenization, while corresponding additives are added to make the milk smoother after homogenization.

(3) Once homogenization is complete, the centrifugal milk pump is activated to transfer the milk into the pasteurization tank for sterilization and stirring.

(4) For sterilization, the centrifugal milk pump connecting the raw milk tank and the pasteurization tank is started. Pasteurization is carried out using 350# thermal oil or hot water/steam, depending on the heat source and production capacity. The sterilization process generally takes about 0.5 to 1.5 hours, with a pasteurization temperature of 85°C.

(5) After sterilization, the fresh milk is pumped into a pre-cooling tank, where it is pre-cooled using cold water. It is then transferred to the fermentation tank, where corresponding bacterial strains and fermenting agents are added for yogurt fermentation.

(6) After the entire operation is completed, CIP cleaning of the equipment is required. CIP stands for Clean In Place, meaning in-place cleaning or online cleaning.

Pasteurization Fermentation Tank Fully Automatic Small and Medium-Sized Pasteurized Yogurt Production Line