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.
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.
