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

Yogurt is a kind of milk product which is made of fresh whole milk and fermented by Lactobacillus. After pasteurization, the milk is added with beneficial bacteria (fermentation agent) and then cooled and filled. At present, most of yoghurt products in the market are solidified, stirred and flavored with various kinds of juice and jam.

1、 Equipments and materials for making bottled yoghurt
Sterilization equipment (UHT instantaneous milk sterilizer, milk pasteurizer), milk fermentation tank, milk heating tank, UV lamp, glass bottle or porcelain bottle or special paper basin, fresh milk, white sugar, lactic acid bacteria (bulgaricus and Streptococcus thermophilus), etc.
2、 Production steps
1. Disinfection and sterilization of glass bottles. Sterilize the glass bottle in the sterilizer for half an hour, 45 minutes for steamer sterilization, 50 minutes for ultraviolet sterilization in the inoculation room, and 30 minutes for inoculation tools in the autoclave.
2. Milk sterilization. Put the fresh milk into the heating pot, add 10-12% sugar, sterilize at 85-90 ℃ for 30 minutes or other methods. No matter which method is adopted, it is better not to destroy the original nutritional components of milk, and cool it after sterilization. Before or during sterilization, remove the upper layer of oil to make the milk degrease.

3. Vaccination. The sterilized milk with the temperature lower than 43 ℃ is divided into sterilized glass bottles. According to the inoculation amount of 2% – 4% of the milk, it is inoculated in the inoculation room and stirred evenly. Pay attention to that the tank should be full without any gap. Seal it immediately after being connected to ensure the anaerobic conditions of lactic acid fermentation. Then it is put into a 0-5 ℃ refrigerator for 8-10 hours after cold storage, and then it can be sold on the market. After ripening, yoghurt has special aromatic smell because of its esters. On the one hand, cold storage can prevent the increase of acidity and the contamination of bacteria. On the other hand, it can make the texture firm and the whey recycled, thus greatly improving the stability of the quality of sour milk. During the whole process, attention should be paid to aseptic operation. The staff should wear aseptic work clothes, aseptic gloves and masks, and clean their hands. They should not be inoculated without masks to prevent contamination by bacteria.