Yogurt Production Line;
The yogurt production line is a fully automatic production line consisting of various machines. These machines can be called yogurt processing machines in general. The production line takes fresh raw milk and processes it through pasteurization and fermentation. Yogurt produced with this production line has a unique taste and is a rich source of nutrition. As we all know, yogurt is a type of healthy food that has great benefits for the body. So what is more beneficial compared to fresh milk?
Benefits of Yogurt;
- Yogurt contains almost everything that is nutritious in milk, and these nutrients increase even more after fermentation.
- After fermentation, the lactose in the milk decomposes in large quantities, reducing the possibility of lactose intolerance.
- In the process of making yogurt, the milk is homogenized, in this way the protein in it is broken down into small molecules that can be easier to absorb by the human body.
- Yogurt contains large amounts of active prebiotics that are helpful in regulating the balance of bacterial microbes in the body. Lactic acid produced after fermentation also prevents the proliferation of harmful microorganisms, supports digestion, and increases gastrointestinal functions.
How to Make Yogurt with a Yogurt Production Line?
- The technological steps of making yogurt are as follows;
- Fresh milk stored at a low temperature
- Filtering
- Preheating
- Homogenization
- Sterilization
- Pre-Cooling/ Cooling
- Fermentation
The machinery and equipment in the yogurt production line are as follows;
- Storage tank
- Milk pump
- Single/Double Filter
- Milk pump
- Preheat tank
- Milk pump
- Homogenizer
- Milk pump
- Sterilizer
- Milk pump
- Pre-cooling/freezing tank (fermenter)
-Pasteurization
Also known as low-grade sterilization and cold sterilization. This method is to kill the pathogenic bacteria in the milk at a low temperature for a long time and to preserve the prebiotics beneficial to the human body. Generally, the milk is heated between 62-85 °C for 30 minutes. This method kills many types of pathogenic bacteria developed in milk. Sterilization effect reaches up to 97.3%-99.9%. Only some high-temperature resistant bacteria and spores remain after disinfection, but most of these bacteria are lactic acid bacteria and lactic acid bacteria are beneficial as well as harmful to health. The milk is preserved in this way for about 1 week, but it must be refrigerated. The average temperature should be in the range of 2-6 degrees.
-Immediate Sterilization at Ultra High Temperature
It is a sterilization method in which milk is heated between 135-150 degrees for a period of 4-15 seconds and then suddenly cooled. The destruction time of the bacteria is short and it has a high effect on the destruction of the bacteria. Because all the microorganisms in the milk die, the milk can be stored at room temperature for up to 3 months in this way.
Both of these methods can be used in the yogurt production line. Studies have shown that no matter which method is used, both methods damage the protein and water-soluble vitamins in the milk. During the heating process, 10%-20% of the B group vitamins and 25% of the C group vitamins are lost. Generally, the higher the heating degree, the greater the nutrient loss. There is a type of whey protein in milk that has high nutritional value. The nature of 10% of this protein changes during pasteurization, this rate is 70% if immediate sterilization is done at a high temperature. Therefore, the nutritional value is higher in pasteurized milk sterilized at low temperatures.
1-COOLING (MILK TANK)
Milk storage tank basically; It consists of tank body, heat preservation layer, air compressor, mixing device and control panel. Storage temperature is between 3-6 degrees. This machine is controlled by a microcomputer and reaches the required cooling temperature in a short time. The programmed controller automatically starts or stops the process when the milk reaches the
set temperature, which is a sufficiently effective method of preventing spoilage in fresh milk. The thermal insulation layer is filled with a semiconductor thermal polyurethane foam, thus providing an effective thermal insulation.
2-FILTRATION
Single or double filters are basically used to filter substances such as garbage in the milk. Generally, the milk that is polluted due to hair falling from a cow or human or a piece of feed falling into it while milking is cleaned with these filters. Double filters should be preferred for machines with wider milk output.
3-PREHEATING
The filtered milk enters the preheater directly with the help of a milk pump and is heated up to 40-50 degrees there.
4-HOMOGENIZATION
Milk homogenizer is also known as high-pressure homogenizer. Homogenization is the stage where the quality and taste of milk are determined. High-pressure homogenizer basically; It is used for the separation and homogenization of liquid substances with a density of less than 0.2 and a temperature of less than 80 degrees. The working principle is as follows; The processed milk is sent at high pressure to the homogeneous valve by the reciprocating motion of the three pistons, so that the milk is subjected to the combined force as it flows through the small gap between the disc and the valve seat. The fat particles in the homogenized milk shrink and are completely dispersed in the milk, which not only prevents adhesion and coagulation, but also facilitates the absorption of the milk, which has become a product, in the human body.
5-STERILIZATION
Sterilization is actually a method that is expected to be effective in extending the shelf life of fresh milk. Before sterilization, it is necessary to make sure that the water level in the sterilizer is the same as the water level on the indicator. The sterilization temperature is generally set to 85 degrees, the sterilization heating button is activated, the machine starts sterilization, mixes, and gives an alarm when it reaches the sterilization temperature.
6-PRECOOLING/COOLING/FERMENTING
After sterilization is completed, the milk is pumped into the pre-cooling tank by the milk pump. The pre-cooling / cooling tank is the same tank. Both processes are completed at different degrees in an average cold. The cooling time is between 0.3-0.5 hours on average. Usually, the temperature of the milk is lowered below 45 degrees, otherwise, the quality or shelf life of the milk may be affected.
After the cooling is complete, the tank activates the fermentation function, which can also be called the process of keeping the milk at 42 degrees. Yogurt yeast is added to the milk and fermentation begins. After the fermentation process, which lasts for an average of 8 hours, is finished, the yogurt product is obtained.
After the milk is fermented and the yogurt obtained, the product is transferred to the filling and packaging line and is now ready for retail distribution.