Dosing Vat System (DVS) unit for frozen and lyophilized starters and other ingredients

For a world class yogurt manufacturing process you need world class know-how and superior components. The dosing vat system (DVS) is an essential component responsible for the introduction of bacterial culture, a critical element in the yogurt making process. Even the slightest trace of contamination will affect the quality of your end product.

As different end products require different types of cultures, you need an injection system that can accommodate all the different variants.

DVS units can also be used for adding other ingredients including vitamins, minerals, rennet, stabilizers, etc.

Product Features

• Minimizes contamination risk through ultra-clean dosing conditions
• Uniform distribution of bacterial cultures improves fermentation consistency
• Reduced incubation times through optimized culture dispersion
• Maximum food safety with laminar flow hood protection
• Low product loss due to sterile air vessel emptying
• Operator-safe design with cooling after sterilization and pressure monitoring
• Flexible cleaning integration with CIP and SIP processes

How the DVS Works

Frozen or lyophilized starters are introduced manually in a dosing vat system (DVS) before being flushed to the fermentation or storage tank by milk coming from the pasteurizer.

Typical Yogurt Line