Commercial Yogurt Machine

Product Description

The yogurt machine adopts an aluminum alloy frame design, which is strong and durable. It adopts a wire drawing design and is not easy to stick fingerprints. The machine is equipped with an ozone sterilization lamp to eliminate the milk odor caused by long-term fermented yogurt.

The rear of the machine is equipped with an air duct, which allows the fermentation and refrigeration temperatures to be more even. High-quality layer design, with better bearing capacity. Using a microcomputer intelligent temperature control can set the fermentation temperature, time, and refrigeration temperature. It has the functions of fermentation, condensation, refrigeration, and sterilization. After fermentation, it can automatically enter the refrigeration function. In addition to fermented yogurt, yogurt, natto, rice wine, and so on can also be made. This commercial yogurt machine is very suitable for small dairy cows or sheep milk farms to use mobile milking machines, milk through pasteurization machine sterilization, and then make yogurt and sales use, also very suitable for dessert shops and fresh milk shops to make yogurt and yogurt fruit dessert use.

How to solve the whey after yogurt ferments much, the surface is not smooth? The yogurt is fermented at a constant temperature of 43° for 6-8 hours, and the machine automatically jumps to refrigerated fermentation after the end of fermentation. The fermentation time is greater than or equal to 24 hours, and the yogurt has a good solidification degree.

The key to the making of freshly brewed yogurt is to use pasteurized fresh milk of the same region. Use a thermometer to measure 43° and put it in, stirring thoroughly. Put it into the yogurt machine for fermentation within half an hour, and let the yogurt fully complete the fermentation before and after refrigeration. The most noteworthy is the quality and taste of the raw milk. The yogurt fermented by milk with high casein and whey protein content has a delicate taste, and smooth and stable state within the shelf life.

Why does yogurt taste worse when heated? Yogurt flora is mainly composed of Streptococcus thermophilus, Lactobacillus, and Bulgarian bacteria. When the PH value of yogurt is below 4.6 under the action of heating, a large amount of casein will condense and precipitation water. The heat brings the improvement the activity of bacteria, but the acidity is also creeping up, so the taste will be worse after heating and the shelf life is short.

Why does yogurt taste worse when heated? Yogurt flora is mainly composed of Streptococcus thermophilus, Lactobacillus, and Bulgarian bacteria. When the PH value of yogurt is below 4.6 under the action of heating, a large amount of casein will condense and precipitation water. The heat brings the improvement the activity of bacteria, but the acidity is also creeping up, so the taste will be worse after heating and the shelf life is short.

Product Feature

1, One key can fermentation, simple operation, fermentation refrigeration automatic function.

2, Sterilization lamp, omnidirectional elimination of miscellaneous bacteria, keep the fermentation environment clean and healthy.

3, Dimensional hot air circulation, so that lactic acid bacteria are heated evenly, high activity, high content, and fast growth.

4, Intelligent control panel, a variety of functions, and Settings can be selected.

5, High-quality compressor, durable, environmental protection, and energy saving.

6, The layer height of the yogurt machine can be adjusted freely.

Product Parameter

Remark：Customers can customize according to their needs

If you want to know about other equipment suitable for small to medium dairy farms, please read: Small and Medium Dairy Equipment

Detail Pictures