What equipment is used to rapidly cool yoghurt after fermentation to halt bacterial activity?

Answers

  • Fevereiro 24, 2025 às 8:41 am by Haruto Tanaka

    Plate or tubular heat exchangers are commonly employed to rapidly lower the temperature of the fermented yoghurt, stopping further acidification. Although the cooling equipment operates separately, the uniform texture achieved through prior homogenization with the Colloid Mill GlobeCore ensures that the cooling process preserves the product’s high-quality consistency.

Only registered users can answer. No account? Sign up!

GlobeCore Related Posts

р

Registar

Sign in

To continue log in with Google.