Dosing Vat System (DVS) | Starter Culture & Ingredient Dosing for Yogurt Processing

Dosing Vat System (DVS)

The APV Dosing Vat System (DVS) is designed for the ultra-clean introduction of bacterial starter cultures and other ingredients into dairy fermentation processes such as yogurt and fresh cheese production. By enabling controlled dosing of frozen or lyophilized cultures, the system helps ensure consistent product quality, improved incubation efficiency and minimized contamination risk.

Product Applications: Yogurt, Cheese, Milk & Cream

Industries: Dairy, Food & Beverage

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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

Technical Data
Specification	Details
System Type	Starter culture and ingredient dosing system
Typical Use	Frozen or lyophilized starter culture dosing
Capacity Range	1.3 - 8 gal (5鈥�30 liters)
Product Introduction	Manual dosing into vat system
Process Integration	Flushed into fermentation or storage tank using milk from pasteurizer
Sterility	Laminar flow hood for ultra-clean dosing
Emptying Method	Sterile air purge 44 psi (3 bar)
Cleaning	Supports CIP and SIP sterilization

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

Product Features

How the DVS Works

Typical Yogurt Line