Culture and Yogurt tank

To allow milk to ferment in a tank in a low-spore environment and stir effectively the inoculation after it has reached the desired acidity degree. For culture preparation it is also necessary to cool the starter so far as possible (with chilled water) and checking the virulence of the culture.

Tubular Yogurt Cooler

To cool the fermented yogurt after stirring in the fermentation tank, in order to prevent continued acidification and achieve the correct final viscosity.

Features and benefits

	The only way of cooling yogurt without structural damage
	Very even and effective cooling
	Result of scientific research
	Hygienic design
	Little space needed
	Excellent distribution amongst the tubes
	Low pressure drop – equal in all tubes
	C.I.P.- cleaning possible