(please contact Grace for details)

Yogurt process flow of the commercial yogurt makers
- Fresh milk as raw materials:
Fresh milk cold-storage(about 4ºC keeping)--Milk filtering(removing impurities)--Milk preheating(about 45ºC)--Milk homogenizing(55-70ºC/20-25MPa)--Milk sterilizing(pasteurization or high temperature sterilization)--Sterilized milk cooling(43-45ºC)--Adding related bacteria species and additives --Yogurt fermenting(needs about 6-8 hours)
- Milk powder as raw materials:
Milk powder mixing and preheating with water--High-speed fine mixing--Milk preheating--Milk homogenizing(55-70ºC/20-25MPa)--Milk sterilizing(pasteurization or high-temperature sterilization)--Sterilized milk cooling(43-45ºC)--Adding related bacteria species--Yogurt fermenting(needs about 6-8 hours)
- Raw materials: fresh milk or milk powder
Indicators | Defatted milk | Whole milk | |
Fat | 0.05% | 0.05-3.5% | |
Protein | 2.75-3.7% | ||
Casein | >2.4% | ||
Lactose | 4.5-5.0% | ||
Total bacteria | <10000 |










