How do inline mixers help in the preparation of yogurt?

Yogurts are generally produced by fermentation of milk and by the addition of bacteria. Other ingredients include sugar, milk powder, stabilizers, etc.

Few of the difficulties faced while mixing yogurt includes: The ingredients must be added at a controlled rate to reduce agglomeration of particles. Other than that premixing increases the processing time and capital also. There are higher chances of a stabilizing agent getting agglomerated. Improper dispersion can lead to partially hydrated material building on the vessel walls and thereby decreasing the mixing efficiency.

The process to make yogurt in the mixer starts with: Addition of Milk powder and whey powder into the milk. This addition helps in the mouthfeel/texture of the yogurt. Sugar and sweeteners are added according to the requirement. After this, according to the flavor of yogurt, the specific flavor powders are added. Thickening and stabilizing agents are added. These bind free water in the milk, which helps to prevent whey separation and can be used to obtain a variety of viscosity and texture modifications.

PerMix suggests Inline Mixer to be used for such application were traditional mixer takes more time and also they are not economically feasible. So, the high-speed rotation of the rotor creates the suction which draws the liquid and powder. Due to the action of the centrifugal force, they are pushed to the periphery and they experience milling action between rotor and stator. The products exit from the stator and now with the rotation of the rotor, suction is created and fresh products are drawn in.

Come see the PerMix difference and how PerMix can increase production and decrease labor.

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