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Yoghurt – the milk is the secret
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Fruit yoghurt, a sour milk product
By adding certain bacteria cultures and carefully warming the milk to 42 °C to 45 °C (108 °F to 113 °F) for approx. three hours, the lactose in the milk is converted into lactic acid. This triggers the coagulation of a protein component – the milk is “curdled” and gets its sour taste. The yoghurt is then chilled down to prevent further lactic acid from forming. Processes like this take place in controlled, highly sterile surroundings. They therefore place heavy demands on the cleanability of all parts that touch the medium. The cleaning processes themselves are correspondingly thorough. Contamination with foreign bacteria would lead to spoilage of the entire batch.Before the fruit yoghurt is further processed, berries, nuts or grain components are stirred in.
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Level measurement in the stirring and preparation vessel with VEGAPULS 63
The VEGAPULS 63 radar sensor lends itself well for reliable level measurement here. The contactless measuring principle is not affected by the density changes in the yoghurt and the abrasiveness of the fruits. The front-flush antenna allows optimal CIP and SIP cleaning, is insensitive to high-pressure water jets and doesn‘t show thermal shock behavior.
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Overfill and dry run protection with VEGASWING 63
To make sure filling and emptying procedures are switched off in time, two VEGASWING 63 vibrating level switches are mounted in the vessel – one at the top and one at the bottom. The tuning fork of high-grade steel is insensitive to the cleaning processes and offers protection against abrasion and build-up of the medium.
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Monitoring the conveyance VEGABAR 54
To ensure a correct flow rate during vessel emptying, the pump is monitored continuously by a pressure transmitter. VEGABAR 54 with its ceramic measuring cell withstands the abrasive fruits and nuts in the yoghurt as well as the pressure and vacuum shocks within the pipes.
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VEGAPULS 63
- Insensitive to pressure
and temperature
fluctuations
- Absolutely front-flush
antenna
- CIP and SIP capable
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VEGASWING 63
- Product-independent
switching point
- Maintenance-free
- Easy mounting
- Polished tuning fork
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VEGABAR 54
- Stainless steel
housing with
ceramic measuring
cell
- High overload
resistance
- Hygienic process
connections from
DN 15
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Netherlands
