The best of the milk pasteurizer, homogenizer and milk filling machine

In the yogurt production plant, the staff should first check and accept the raw milk, and then carry out pretreatment including milk purification, cooling and storage, etc. after that, the raw milk after filtration and centrifugation purification needs to be quickly cooled to 2-3 ℃ for storage. With the voice just falling, the yogurt processing workshop as a whole is completely transparent. Through the glass windows on the left and right sides, you can clearly observe each process of yogurt production.

The intelligent yoghurt production line works in an orderly manner, but there are no employees in the workshop. According to the introduction, the intelligent yogurt production line is mainly operated by the central control, and only a few places will have staff.
The whole production process of yogurt, from the raw milk entering the factory to the qualified yogurt leaving the factory, is mostly controlled by computer and robot. Each process of the production line only needs a small number of staff, and the whole process from entering the factory to leaving the warehouse only needs to set instructions to the central control system.
A high efficient, clean and highly automatic single processing equipment for yoghurt, such as milk purifier, homogenizer, fermenter, aseptic filling machine, CIP cleaning system, etc. Therefore, it can’t help but think that in the yogurt workshop, the fully automatic closed single machine equipment “performs its duties” and cooperates with each other to form an intelligent yogurt production line, which ensures the safety of sour milk processing through a series of processes such as milk purification, flash evaporation, homogenization, fermentation, sterilization, filling, etc.

“How does the yogurt production line maintain the delicate taste of the product?” A staff member explained that to maintain the delicate taste of yoghurt, it needs to use a professional homogenizer. The company has introduced an intelligent homogenizer, which can homogenize the fat balls in the raw milk into smaller particles, prevent the fat from agglomerating and floating, ensure the uniform, soft and delicate taste of the yogurt, and further improve the digestion and absorption of the milk, so that the yogurt is more conducive to human absorption.
How to control the number of probiotics? Because the fermentation of yogurt is greatly affected by temperature and time. Generally, controlling the constant temperature between 35 ℃ – 45 ℃, the probiotics propagate in large numbers, which is beneficial to increase their content. The yoghurt fermentation device on this production line adopts intelligent control system, which can accurately control the temperature and time of fermentation, so that before the yoghurt leaves the factory, it is also necessary to attach bar code to the outer package of each product, which is equivalent to an “ID card”. Through this “electronic traceability system”, the production line, production batch, production date, manufacturer, place of origin, etc. will be clear at a glance, so that consumers can understand consumption and drink more safely!