Yogurt is divided into solid yogurt and liquid yogurt. Because of different fermentation methods, the sterilization equipment required is different. Let's talk about solid yogurt first. Solid yogurt needs a fermentation room, and liquid yogurt needs a fermentation tank.
The pre-treatment of these two kinds of yogurt is the same, which requires filtration (optional), homogenization (optional) and sterilization. The purpose of filtration is to filter out the hair and impurities used in raw milk, and the purpose of homogenization is to break the fat and tissue cells contained in dairy products, so that the milk is more refined, the taste of milk is improved, and the milk is more white, which can be better absorbed and extracted during drinking.
fermentation stage: solid yogurt, that is, yogurt eaten with a spoon, for example, old yogurt in bowls, multiple yogurt machines for small production, 3-5kg single-door yogurt machine, double-door yogurt production, and fermentation room for large production. Just put the prepared milk in the yogurt machine and fermentation room for fermentation. Liquid yogurt is yogurt that can be drunk through a straw, such as Ammushi and bagged yogurt. Just use the fermenter for fermentation, and the fermenter has a big difference with the output.
In fact, the technology of yogurt is not complicated. Adding a certain proportion of strains, sugar and pasteurized milk can make yogurt. The characteristic and flavor yogurt needs to be adjusted in the early preparation process.
What kind of milk can't be used for yogurt fermentation? High temperature milk and milk containing antibiotics can't be fermented.
There are still many things to pay attention to when choosing the best milk, such as how to harvest the milk green better, how to make the yogurt taste better, and how to make the fruity yogurt. The process is for reference only, and the specific equipment needs detailed calculation. I hope it can help you!