The milk lactose is converted to lactic acid under controlled heating in stirring and batching tanks. This process thickens the milk to yoghurt and gives it its sourish taste. The resulting product is then cooled down. In further processing into a fruit based yoghurt, berries, nuts or grains are added and stirred in. The level and point level detection must be reliably detected to enable optimal filling of the vessel.
VEGAPULS 6X
VEGA
VEGASWING 63
VEGA
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