Industrial yogurt production with Pomac rotary lobe pumps

Pomac rotary lobe pumps can also promote various other dairy products in addition to yoghurt products, e. g.

• Cottage
• Pudding
• Cheese
• Butter
• Whey
• Cream
• Sour milk
• Margarine

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.