How to make Yogurt and Machine we offer
Yogurt is a food produced by bacterial Fermentation of Milk , below is the basic step to make yogurt in industrial way , All machine for yogurt plant are made in INDIA
Step 1 Adjust Milk Composition & Blend Ingredients
Milk composition may be adjusted to achieve the desired fat and solids content
Step 2 Pasteurize Milk
The milk mixture is pasteurized at 185°F (85°C) for 30 minutes or at 203°F (95°C) for 10 minutes
Batch pasteurizer
Pasteurizer
Technical specification of Pasteurizer
| Model | RM 200 | RM 300 | RM 500 |
| Capacity in Ltrs | 200 | 300 | 500 |
| Geared Motor HP | 0.5 | 1 | 1 |
| Heater Hp | 3 | 4 | 5 |
| Water Jacket | 100Ltr | 100Ltr | 100Ltr |
| Shape | Round | Round | Round |
Feature
- Extra Rich Hygienic construction & Easy to clean
- Contact Parts Made of SS
- Water jacket construction for even heating
- Low power consumption
- LPG & Heater system
Step 3 Homogenize
The blend is homogenized (2000 to 2500 psi) to mix all ingredients thoroughly and improve yogurt consistency
Homogenizes
homogenizer
| Sr no | Model Number | Capacity | Pressure in Bar | output |
|---|---|---|---|---|
| 1 | RMH 200 | 200 Litters per hour | 200 - 1000 | 200Litters per hour |
| 2 | RMH 500 | 500 Litters per hour | 250 -1000 | 500 Litters per hour |
| 3 | RMH 1000 | 1000 Litters per hour | 250 - 1000 | 1000 Litters per hour |
| 4 | RMH 2000 | 2000 Litters per hour | 250-1000 | 2000 Litters per hour |
| 5 | RMH 5000 | 5000 Litters per hour | 250-1000 | 5000 Litters per hour |
| 6 | RMH 10000 | 10000 Litters per hour | 250-1000 | 10000 Litters per hour |
4 Cool Milk
The milk is cooled to 108°F (42°C) to bring the yogurt to the ideal growth temperature for the starter culture
Plated Heat exchanger
| Model | RMHE 200 | RMHE 300 | RMHE 500 |
|---|---|---|---|
| Capacity Ltr/hr | 200 | 300 | 500 |
| Stage | Single & Double | Single & double | Single & Double |
- Inoculate with Starter Cultures
The starter cultures are mixed into the cooled milk.
6 Hold
The milk is held at 108°F (42°C) until a pH 4.5 is reached
7 Cool
The yogurt is cooled to 7°C to stop the fermentation process
8 Add Fruit & Flavors
Fruit and Flavors are added at different steps depending on the type of yogurt.
9 Package
The yogurt is pumped from the fermentation vat and packaged as desired
