Yoghurt – born of milk

Fruit yoghurt – a sour milk product

By adding bacteria cultures and slowly warming the milk to approx. +45 °C, the lactose present in the milk is converted into lactic acid. This coagulates the protein component – the milk is “curdled” and gets its sour taste. The yoghurt is then chilled down so that no further lactic acid is created. For further processing to fruit yoghurt, berries, nuts or grain components are stirred in.

Level measurement with VEGAPULS 63 in the stirring and batch tanks

The radar measuring principle is particularly well suited for level measurement. VEGAPULS 63 measures the level reliably without being affected by the density changes of the product. The contactlessly measuring sensor is not influenced by the abrasive grain components and fruits in the yoghurt. The front-flush antenna allows optimal CIP and SIP cleaning. It is impervious to the waterjet pressure of the cleaning head and resists the extreme temperature fluctuations.

Overfill protection with VEGASWING 63

A VEGASWING 63 vibrating level switch mounted in the lid of the container ensures that the filling process is switched off at the right time. The stainless steel tuning fork is impervious to the cleaning processes and provides protection against abrasion and product buildup.

Dry run protection with VEGASWING 61

To ensure a reliable switching off of the feed pump, a VEGASWING 61 is mounted directly in the pipeline. The stainless steel tuning fork is impervious to the cleaning processes and provides protection against abrasion and product buildup.

Monitoring the feed pressure with VEGABAR 54

The pressure transmitter VEGABAR 54 is used to guarantee a continuous flow rate. With its ceramic measuring cell it resists both the abrasive fruits or nuts in the yoghurt and the pressure and vacuum shocks in the pipes.

» VEGAPULS 63

Measuring range	up to 35 m

Process fitting	hygienic fittings boltings flanges from DN 50, 2"

Process temperature	-200 … +200 °C

Process pressure	-1 … +16 bar (-100 … +1600 kPa)

Measuring precision	+/- 2 mm

SIL qualification	up to SIL2

» VEGASWING 63

Version	tube extension up to 6 m

Materials	316L, ECTFE, PFA Hastelloy, enamel

Process fitting	thread from G¾, ¾ NPT flanges from DN 25, 1" hygienic fittings

Process temperature	-50 … +250 °C

Process pressure	-1 … +64 bar (-100 … +6400 kPa)

SIL qualification	up to SIL2

» VEGASWING 61

Materials	316L, Hastelloy, ECTFE, PFA, enamel

Process fitting	thread from G¾, ¾ NPT flanges from DN 25, 1" hygienic fittings

Process temperature	-50 … +250 °C

Process pressure	-1 … +64 bar (-100 … +6400 kPa)

SIL qualification	up to SIL2

» VEGABAR 54

Measuring cell	MINI-CERTEC®

Measuring ranges	-1 … +72 bar

Permanent product temperature	up to 120 °C

Deviation in characteristics	0,2 %, 0,1 %

SIL qualification	up to SIL2