Yoghurt Processing Line

Fermantation Tank

After the milk is pasteurised in Sp Makina Plate Pasteuriser or Sp Makina Tank Pasteuriser; it is cooled down to 45 0C and pumped into Sp Makina Yoghurt Fermentation Tank. Than the suitable bacterial cultures are inoculated into the milk to initiate the fermentation. Isolated tanks are used for preventing heat loss during entire fermentation process, which takes a period of 2-3 hours.

Yoghurt Carrying Trolley

Especially in the production of Creamy Yoghurt, after filling the pasteurized yoghurt milk into containers and/or buckets, the filling process is carried out on Sp Makina Yogurt Transport Trolleys for comfort maintenance during fermentation and storage in cold rooms.

Strained Yoghurt Mixer

It is recommended that the strained yoghurt, which is obtained as a result of straining the yoghurt under the required conditions until it reaches the desired dry matter, is directed to the filling line after being passed through the mixer in order to have a homogeneous structure before filling and to ensure a proportional mixture of the prescribed additives and/or flavoring substances.

Strained Yoghurt Hanger

Fruit Yoghurt Mixing Tank

After the fermentation process is completed, yoghurt can be directly sent to filling unit as the final step. In case of producing special types of yoghurt like aromatic types or yoghurt with fruit particles inside, all ingredients are mixed in Sp Makina Mixing Tanks, just before filling unit.

Yoghurt Cooling PHE

Plate Heat Exchangers are the units where milk is cooled down to the the inoculation temperature- 45 0C- ofyoghurt after being pasteurised by Sp Makina Plate Pasteuriser or Sp Makina Tank Pasteuriser.

Fermentation Tube

In Traditional/Creamy Yoghurt production, yoghurt milk pasteurized in Sp Makina Plate Pasteurizer or Sp Makina Milk Heating/Pasteurization Tank is filled directly into containers without being taken into fermentation tanks.

Lobe Pump

Lobe Pumps are used for the purpose of pumping viscous liquids or the iquids including solid particles inside, without damaging the viscosity/consistincy and with no crushing of the solid particles inside the solution being pumped.

Inoculation Unit

Starter cultures or yeast solutions used in fermented dairy products can be supplied ready-to-use, or they can be multiplied and used daily in the enterprise, which is an extremely common practice. In this way, not only a cost advantage is achieved, but also the added yeast/culture activity can be controlled in a sense.

Yogurt Filling Gun

Sp Makina Yogurt Filling Gun; It is a manual apparatus used in traditional method yoghurt production, especially in filling Creamy Yoghurt. It has a spring mechanism and by applying pressure to the filling arm, yoghurt/milk or any other liquid begins to flow into the intended product container. The flow ends when the filling arm becomes free again.