Yogurt

When producing ordinary yogurt, the temperature of the pasteurizer outlet should be less than 10 degrees Celsius. In the production of normal yogurt, the product coming out of the pasteurizer first enters the tank and the starter is added to it at the same temperature.
After complete mixing of the starter and milk, the product is sent to the heater and after heating up to the temperature required for inoculation (usually 45 degrees), it is directed to the filler and packed at high temperature.
Behnab Sazan company is a designer and manufacturer of all kinds of yogurt production lines with the best quality formulations, relying on world-class knowledge and 31 years of expertise and experience. Contact us for more information and free consultation.