stacked horizontal brite tanks in the manufacture of yogurt
    • Last updated July 27, 2023
    • 0 comments, 15 views, 0 likes

More from myworldgocom myworldgocom

  • What factors affect the service life of centralized dust collection system
    0 comments, 0 likes
  • What is the physicochemical property of 2-aminothiazole wholesaler
    0 comments, 0 likes
  • 2-amino-5-nitrothiazole properties What is a fine chemical
    0 comments, 0 likes

More in Politics

  • Norton antivirus account login
    27 comments, 126,381 views
  • Liquidity Locking Made Easy
    9 comments, 81,211 views
  • Ang jili178 login ay nagdudulot sa iyo ng mga laro ng slot at karanasan sa laro ng soccer
    2 comments, 45,417 views

Related Blogs

  • Plants Vs Zombies 2 Mod Apk
    4 comments, 0 likes
  • A Comprehensive Guide On Mobile Game Development Cost
    0 comments, 0 likes
  • The Ultimate Guide to Choosing Outdoor Sectional Sofas for Any Patio
    0 comments, 0 likes


Social Share

stacked horizontal brite tanks in the manufacture of yogurt

Posted By myworldgocom myworldgocom     July 27, 2023    


stacked horizontal brite tanks, as mixing containers, are widely used in pharmaceutical, food, chemical and other industries, and the production process of yogurt we eat every day is also inseparable from stainless steel agitator. The production of yogurt needs to add colloids, emulsifiers are combined by emulsifying and homogenizing process, and the emulsifying process will use stacked horizontal brite tanks.

Yogurt production technology: whole or skim milk powder → hot water dissolved into 60℃ milk → adding stabilizer solution → water and → homogenization (65℃, 20Mpa)→ bus sterilization → cooling (43-45℃)→ inoculation → fermentation (4-6 hours, PH4.5)→ Cooling 20℃→ Start slowly stirring → filling → cold storage → Discharging.

Needed equipment are: stacked horizontal brite tanks, colloid mill, high shear emulsifier, fermenter, double screw pump, etc.

Yogurt manufacturing process requirements and steps:

1. Add the stabilizer and sugar into a small amount of hot water at 70-85℃, stir and dissolve in stacked horizontal brite tanks for 10 minutes, and then emulsifying with a colloid mill or high shear emulsifier.

2, raw materials into the fermenter inoculated fermentation until PH4.5 began to cool down (do not stir).

3, yogurt acidity should be controlled in 60-70T light packaging products refrigerated to PH3.9-4.0 products out of the warehouse.

4, transmission yogurt pump is recommended to use the transmission of stable double screw pump, not the use of centrifugal pump.

stacked horizontal brite tanks