Pomac rotary lobe pumps provide the following benefits for industrial yogurt production:
Pomac rotary lobe pumps can also promote various other dairy products in addition to yoghurt products, e. g.
The industrial production of yoghurt
The substantial step in the yoghurt production is also called fermentation. In this biochemical process, special bacteria cultures are in use for several hours at temperatures between 40 and 45 °C. The bacteria degrade the milk sugar (lactose) to lactic acid. During this degradation, the proteins congeal and the yoghurt gets its known creamy consistency.
This step is followed either by directly filling the natural yoghurt in its packing or by adding fruit pieces to manufacture fruit yoghurt. In the complete production unit, the yoghurt has to be conveyed under strict hygienic conditions.
After the actual production the yoghurt is transferred to the filling station. Also in this phase, in no case plastic residues, microorganisms, germs from the production environment or wear from abrasion should contaminate the perishable food.
To prevent germs in the yoghurt, the milk is pasteurized at 80 °C even before the fermentation. Nevertheless, contamination can occur during the production. Therefore, pumps are needed which fulfil the strict hygienic standards at dairy production and eliminate the danger of contamination from the environment reliably.
LEWA supports producers and plant construction companies in the food and beverage industries with pumps and systems for homogenization and dispersion, as well as for other processing operations in the food industry. We work with you to plan all the important process-related operations, such as conveying, metering, mixing, heating, and cooling so that you can process your raw product cost-effectively.More Details
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