Processing equipment for yogurt production

In the manufacture of many types of yogurt, gentle handling is key to maintaining the rich consistency of textures characteristic of the final product.

Pumping equipment plays a fundamental role in maintaining the correct texture and appearance of yogurt. Due to the design of rotary lobe and progressive cavity pump technologies, the pumps cause shear-thinning during transfer. The loss of viscosity due to shear means that expensive proteins may need to be added to maintain product quality. 

Choosing the right processing technology

With their low shear, gentle handling, MasoSine Certa pumps are proven to help maintain yogurt viscosity, reducing the need for additives required to thicken the yogurt.

From a homogenised product, through the inoculation with starter cultures, flavour dosing and filling/packaging, leveraging the quality of our processing equipment can advance the efficiency of your yogurt process. 

A versatile product portfolio

The dosing accuracy of Watson-Marlow pumps in fruit and flavour dosing ensures product consistency. With only the inner bore of the pump tube touching the product, peristaltic technology safeguards against contamination and ensures your flavour lines meet the latest food hygiene standards.

Our food-grade hose products from Aflex Hose can further extend your processing capabilities.

The flexible, kink-resistant design of the hose products can help connect the most complex systems. With PTFE lining and stainless steel braid, our hose technology is fully CIP capable of ensuring efficient and hygienic product handling.