Ripening vessel

fermentationfor creamyoghurt

After thermal treatment with long holding time, product are stored in fermentation tanks, or ageing tanks, with a heating and/or cooling circuit, to control the temperature and the ripening time for the different final product (yoghurt, drinking yoghurt, kefir and cream). Pietribiasi Michelangelo S.r.l., also supplies various types of mixers and eventual plate coolers, to quickly cool the product and package it in a short time. For small-scale production, batch pasteurizers are available, where pasteurization and fermentation occur in the same tank.