yogurt production line

Main Process Stages

Milk Reception and Pre-Cooling

The main raw material required for yogurt production—fresh or processed milk—is stored in special cooling tanks and brought to the required temperature.

Pasteurization (Thermal Sterilization)

The milk is heated in a pasteurizer at 85–90°C for 15–30 seconds, eliminating harmful microorganisms.

Cooling and Starter Addition

After pasteurization, the milk is rapidly cooled to 42–45°C, after which yogurt starter cultures are added.

Fermentation (Yogurt Formation)

The milk is kept in a fermentation tank for 4–6 hours, during which it transforms into yogurt.

Mixing and Cooling

The finished yogurt is gently mixed and cooled down to 4°C.

Filling and Packaging

The cooled yogurt is filled into 100 ml–1000 ml PET or glass bottles using a semi-automatic or automatic filling machine. The packaging line can be equipped with automatic capping, labeling, and date printing machines.

Advantages

• Manufactured from hygienic and corrosion-resistant SUS304 stainless steel

• Optimal temperature control to preserve yogurt quality

• Easy operation with low energy consumption

• Ideal solution for small-scale production

Included Equipment

Cooling Tank

Pre-heating Tank

Pipeline Filter

Homogenization Tank

Pasteurization & Fermentation Tank (200 L)

Milk Pump

Semi-Automatic Filling Machine

Automatic Labeling Machine