Stirred yogurt

After leaving the pasteurizer, the 45 degree product is added to the starter and transferred to the fermentation tank. The fermentation tank must be insulated to prevent temperature drop during the fermentation process. These tanks should be equipped with a pH measuring sensor so that the completion of the fermentation process can be determined automatically; Otherwise, during the fermentation period, which is 2.5 to 3 hours for stirred yogurt, sampling should be done continuously. After making sure that the fermentation process is complete, in order to improve the quality, it is necessary to reduce the temperature of all the contents of the fermentation tank to 15 degrees Celsius within 30 minutes to prevent further growth of bacteria.
An important point that should be considered at this stage is that all piping and process equipment (pumps and coolers) should be selected in such a way that minimum mechanical stress is applied to the product. Also, the pump and cooler must be designed in such a way that they can cool the contents of the fermentation tank to 15 degrees Celsius within 30 minutes.
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.