Yoghurt and Fermented Products
| Products | Pot set yoghurt, stirred yoghurt, drinking yoghurt, Greek yoghurt, etc |
| Batch Size | 150L Per Batch - 10,000L Per Batch |
| Process Flow Rate | 150L Per Batch - 50,000L Per Hour |
| Inlet Temperature | 4 Deg C - Any |
| Processing Temperature | 80 Deg C - 95 Deg C |
| Outlet Temperature | 30 Deg C - 50 Deg C |
Cultured dairy products have been in our diet for centuries and they are extremely popular today with many recent innovations.
At Thermaflo, we know what it takes to create a quality cultured product. Whether you are looking for a traditional pot set or stirred yoghurt, kefir, cultured butter or cream products, we will develop the process that will produce a quality product.
Typical process steps are
- Ingredient mixing: the various components are incorporated into the mix and hydrated at the correct temperatures, i.e. powders, sugars and liquids.
- Heat treatment: taking the type of yoghurt to be produced into account, we design the pasteuriser specifically to achieve the correct temperature and holding time.
- Culture addition, fermentation and cooling: whether you are fermenting in tank or in the final product tub, our design will allow the perfect product to be made. We also have a great system for inline cooling for stirred yoghurt that doesn’t affect the final curd structure.
Filling: We supply suitable fillers specifically built to cater to your products reqirements and filling speeds. This could be an entry level filler rigt through to a machine that will give you a multi layed fruit / product presentation with dry ingredient on top.
Dealing with projects both large and small, Thermaflo are able to tailor make a solution for your processing requirements.
For more information about how Thermaflo can assist you with your yoghurt production, please call +64 6 353 3640 or email sales@thermaflo.co.nz
