Best-practice line for yoghurt milk with OneStep technology
One single heat treatment and minimum to no intermediate storage – with the line for yoghurt milk with OneStep technology, the non-value adding parts of the process are removed and the step from raw milk to formulated yoghurt milk happens in one go.
OneStep technology combines separation, standardization, blending, heat treatment, and more in a single step. There’s no faster or more efficient way to produce yoghurt milk. You can start from raw milk or milk powder, or a combination of both. OneStep technology makes yoghurt milk production more energy-efficient, reducing emissions and saving resources.
Two patent pending configurations
The line for yoghurt milk with OneStep technology comes in two patent pending configurations, differentiated in the way that ingredients are added to the yoghurt milk.
Yoghurt milk: OneStep + slurry addition
Leaner production
This concept for treatment of yoghurt milk enables lean production In-line dosing of slurry involves less equipment than the conventional process, reducing costs and product waste - while making zero compromises on product quality. The yoghurt milk can be used to make all types of yoghurt products.
Yoghurt milk: OneStep + powder addition
Leaner production
This concept for treatment of yoghurt milk enables a leaner process with less equipment involved. The non-value-adding parts of the process are eliminated - while making zero compromises on product quality. The yoghurt milk can be used to make all types of yoghurt products.
Rethinking resources
Food and beverage producers face growing challenges in energy, water, and waste management. Addressing them requires a combination of technology and food expertise, tailored to your operations. Our comprehensive portfolio of products and services, backed by decades of experience in food applications, can help you reduce your energy, water, and waste while simultaneously delivering cost benefits.
1 Scope: from outlet of raw milk silo to outlet of yoghurt milk pasteurizer (process for surplus cream and powder systems is not included).
Production scenario for preparation of yoghurt milk: 15 000 L/h, 8h x 2 per day, 300 days/year
Product: Yoghurt milk with composition 1,5% fat, 4,0% protein and 5% added sugar according to recipe below.
- Raw milk 98%
- Surplus cream -6%
- Skim milk powder 2%
- Sugar 5%
- Starch 1%
Total 100%