YOGURT PRODUCTION SYSTEMS
Preserve the natural viscosity of yogurt by pumping only once: process unification that eliminates curd breakage and maximizes texture.
Solution integrating three critical stages: HTST skid pasteurization, tank maturation with thermal management, and in-line mixing with progressive cavity pumps. Designed for plants seeking rheological consistency from raw milk to filling.
Stop fermentation at the exact moment and cool without damaging the curd, eliminating external plate heat exchangers.
Conical/cylindrical bottom process tank designed for inoculation, fermentation, and cooling. Features a patented tubular agitator that internally recirculates chilled water, enabling rapid and uniform cooling of the viscous mass without mechanical shear.
High-precision fruit injection and gentle texturization that guarantees homogeneous solid distribution without damaging the product.
Compact skid-mounted unit. Uses two sanitary eccentric screw pumps (one for yogurt, one for fruit) synchronized to feed a static mixer and a texturizer. Ensures homogeneous and consistent integration immediately before the filler.
