Machinery for yoghurt production

Lactobacillus Bulgaricus is the enzyme found in yoghurt. It transforms milk into yoghurt through a fermentation process to which fruit preparations and other flavours are then added. Yoghurt is produced in tanks called yoghurt makers where the milk is fermented after being pasteurised at 90°C to inhibit the natural enzymes. The machinery manufactured by Sfoggiatech is a guarantee for the production of stirred or unstirred yoghurt.