Cooling of Yogurt Makers and Matured Products: Thermal Control for Perfect Quality and Texture

Cooling yogurt makers and matured products is an essential step to ensure the quality, texture, and flavor of dairy products. After fermentation, these products need to have their temperature reduced rapidly to stop the fermentation process at the exact point, preventing changes in acidity and consistency.
This control is done through cooling systems that use chilled water from chillers. The chiller maintains a stable and precise temperature, allowing cooling to occur uniformly and in a controlled manner, without compromising the sensory characteristics of the product.

In addition to ensuring standardization and microbiological safety, the use of a chiller brings energy efficiency and operational savings, making the process more sustainable and reliable.

In short, the chiller is the ideal partner in cooling yogurts and matured products, ensuring quality, stability, and total temperature control at each stage of production.