Do you know the craft characteristics of Yogurt production line china? Let's talk about it today.

1. After the raw milk has passed the acceptance check, pretreatment including cleaning, cooling and storage should be carried out. The milk after filtration and centrifugation purification should be rapidly cooled to 2-3°C for storage until use.

2. Homogenization is to use the homogenizer to break the fat globules in the milk into fine particles to prevent the fat from agglomerating and floating up. The product has a uniform, delicate and white sensory quality, and at the same time improves the digestion and absorption of milk.

3. The solidified yogurt is filled after the raw milk is sterilized and inoculated, and the filling temperature can be slightly higher than the fermentation temperature to compensate for the temperature difference in the pipeline; while the stirred yogurt is filled after fermentation and cooling.

The above is the explanation about the process characteristics of Yogurt production line china, I hope it will be helpful to everyone.