{"id":30470,"date":"2025-04-24T18:26:17","date_gmt":"2025-04-24T13:26:17","guid":{"rendered":"http:\/\/new.afex.uz\/product\/kefir-ishlab-chiqarish-liniyasi\/"},"modified":"2025-04-24T18:26:17","modified_gmt":"2025-04-24T13:26:17","slug":"kefir-ishlab-chiqarish-liniyasi","status":"publish","type":"product","link":"https:\/\/afex.uz\/en\/product\/kefir-ishlab-chiqarish-liniyasi\/","title":{"rendered":"yogurt production line"},"content":{"rendered":"

Main Process Stages<\/strong><\/span><\/h2>\n

Milk Reception and Pre-Cooling<\/strong><\/span><\/h3>\n

The main raw material required for yogurt production\u2014fresh or processed milk\u2014is stored in special cooling tanks and brought to the required temperature.<\/strong><\/span><\/p>\n

Pasteurization (Thermal Sterilization)<\/strong><\/span><\/h3>\n

The milk is heated in a pasteurizer at 85\u201390\u00b0C for 15\u201330 seconds, eliminating harmful microorganisms.<\/strong><\/span><\/p>\n

Cooling and Starter Addition<\/strong><\/span><\/h3>\n

After pasteurization, the milk is rapidly cooled to 42\u201345\u00b0C, after which yogurt starter cultures are added.<\/strong><\/span><\/p>\n

Fermentation (Yogurt Formation)<\/strong><\/span><\/h3>\n

The milk is kept in a fermentation tank for 4\u20136 hours, during which it transforms into yogurt.<\/strong><\/span><\/p>\n

Mixing and Cooling<\/strong><\/span><\/h3>\n

The finished yogurt is gently mixed and cooled down to 4\u00b0C.<\/strong><\/span><\/p>\n

Filling and Packaging<\/strong><\/span><\/h3>\n

The cooled yogurt is filled into 100 ml\u20131000 ml PET or glass bottles using a semi-automatic or automatic filling machine. The packaging line can be equipped with automatic capping, labeling, and date printing machines.<\/strong><\/span><\/p>\n

Advantages<\/strong><\/span><\/h2>\n