This machine is specially designed for the production of yogurt. The para- technical meters are as follows: input at 5 ° C-65 ° C (homogenize) - pass- pasteurize at 90-95°C (hold for 3003) output at 43°C. This system adopts 90-95°C, hold for 5 minutes procedure, which ensures the most suitable pasteurization efficiency, and most of the protein degeneration. whey and is combined with water, so to produce stable, good tasting and high quality yogurt, it is the best choice of production line workshop. Yogurt. Fields of application: It is applicable for the manufacture of yogurt products in the daily production line factory.
