Project Description

Yogurt Processing Line 

Yogurt Processing Line Description

  1. Yogurt also called fermented milk or sour milk, it decomposes lactose and protein in milk, making it easier for the human body to digest and absorb. Drinking yogurt can promote gastric juice secretion, increase appetite, and enhance immunity.
  2. Yogurt uses raw milk or milk powder as raw materials, with or without adding ingredients, after sterilizing and fermenting, make them into is acid curd-like products. During the shelf life, the end product has corresponding active probiotics.
  3. The main strains of lactic acid starter are Streptococcus thermophilus and Lactobacillus bulgaricus.
  4. The capacity of the yogurt processing line is 1T/D—500T/D for customers to choose from. The technological process and configuration of the production line have a high degree of flexibility and customization to meet the different requirements of clients.
  5. The yogurt production line mainly includes raw milk pretreatment system (using raw milk as raw material) or milk powder blending system (using milk powder as raw material), yogurt sterilization system, yogurt fermentation system, yogurt filling and packaging system, CIP cleaning system, RO water system.
  6. The entire production line is made of SUS304 or 316L material, which meets the hygiene requirements of food production.
  7. Yogurt filling, storage, transportation and sales distribution all apply to cold chain technology to keep fresh and good shelf life.

Yogurt Processing Line Classification 

According to finished product status:

Set yogurt: Set yogurt is fermented after filling into the packaging container, and the finished product is curd-like.

Stirred yogurt: Stirred yogurt is a fluid product with a certain viscosity made by stirring the fermented curd before filling into the container, with or without adding fruit materials.

According to the flavor of the finished product:

Natural pure yogurt: a product made from fresh milk or milk powder, skimmed or non-skimmed, after fermentation. The yogurt does not contain any auxiliary materials and additives. The shelf life of this product can be stored for 15-18 days at a temperature of 2-6°C.

Flavored yogurt: yogurt made by adding sugar, natural fruit materials, vitamins, etc. to raw milk or milk powder, and then fermented by probiotics. The shelf life is about 25 days with cold storage conditions.

Yogurt package

Yogurt Processing Line Technological Flowchart

Set Yogurt: Raw milk or milk powder after acceptance, ingredients adding, standardization, homogenization and pasteurization, then starter inoculation and filling into containers. Finally the liquid in containers will be fermented into set yogurt in the fermentation room, then the fermented yogurt is stored in a refrigerator at 2-6°C for 12-24 hours for producing of aromatic substances and improving the viscosity of the product.

Set Yogurt processing line technological flowchart

Stirred Yogurt: Raw milk or milk powder after acceptance, ingredients adding, standardization, homogenization, pasteurization and cooling, then inoculating starter to start fermentation. After fermentation, the yogurt will be stirred and cooled down to 10℃ and then filled into containers like small cups, bottles or pouches. At last, the end package will be stored in the refrigerator.

Stirred Yogurt processing line technological flowchart

Key Machine Of Yogurt Processing Line 

Raw milk acceptance and storage system

The raw milk acceptance and storage unit includes a weighing tank, a raw milk receiving tank, a double filter, a plate cooler, raw milk insulation storage tanks, a milk pump and other equipment. The raw materials used in the production of yogurt need to be fresh, high-quality, acidity not higher than 18°T, and milk solids not lower than 11.2%. The raw milk is weighed, filtered, cooled to about 4°C, and stored in a SUS304 insulation tank.

Raw milk receiving system

Raw milk standardization machine 

The content of casein and whey protein in raw milk can increase