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Raw Milk Yogurt Production Process
Raw Milk
Steaming
60-90℃
(Settable)
Pasteurization
0-3000 s
(Settable)
Cooling
38-50℃
(Settable)
Inoculation
Mixing
0-3000s
(Settable)
Cup filling
50-800cc
(Settable)
Cup sealing with film
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Capping
manuall
Fermentation chamber 38-50℃
(Settable)
Refrigeration
7℃
Placing cups
manually
Changing
mold
manually
Jam Yogurt Production Process
Jam
with water as auxiliary material
Steaming while mixing Max:105℃
(Settable)
Pasteurization
0-3000s
(Settable)
Cooling while mixing
6~8℃
(Settable)
Jam
bottle quantitative filling
Yogurt filling into bottle
homogenizing
6~8℃
(Settable)
Cooling
6~8℃
(Settable)
Steaming
Max:100℃
(Settable)
Water
Yogurt
Capping machine
Conveyer
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Bottle collecting table
Refrigeration
7℃
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