Yogurt production line/yogurt processing plant

Standard production process flow

1.Raw milk collection: The raw milk transported to the factory is measured using electronic scales or flow meters to accurately calculate its quantity and cost.

2.Raw milk storage: The measured raw milk is filtered through a pipeline filter to remove impurities (e.g., dirt, animal hair), then pumped into a refrigerated tank with a cooling compressor for storage at 2-4°C, ensuring freshness and extending shelf life.

3.Standardization: Adjusting the fat content in milk ensures the final product meets specific nutritional standards or consumer preferences. This is typically achieved by separating fat from milk and then proportionally adding it back to skim milk.

4.Blending and mixing: Dissolve the milk powder, then add a precise amount of water to create reconstituted milk with the same ratio as fresh milk (if used milk powder as raw material)

5.Homogenization: Milk undergoes high-pressure homogenization to break large fat particles into smaller ones, preventing fat from floating or layering. This process makes the milk more stable, uniform, and enhances its taste.

6.Pasteurization: Heat the milk to 65-75°C for 300 seconds to kill harmful bacterium while preserving nutrients. Then cool it to the fermentation temperature and pump it directly into the fermentation tank for culture throwing.

7.Fermentation: After adding the fermentation culture, the fermentation tank maintains a constant optimal temperature. Lactic acid bacteria multiply rapidly, breaking down lactose in milk into lactic acid, lowering the pH of milk, and forming yogurt. Then use the stirring blades of the fermentation tank for the demulsification process.

8.Cooling: Once fermentation is complete, immediately cool down the yogurt to stop further fermentation and control its pH value.

9.Flavor preparation: Add spices, syrup, fruits, juice, or other additives to yogurt to enhance its taste and texture.

10.Filling and packaging: Finally, pump the yogurt to the filling machine and packaging machine for filling and sealing treatment, followed by labeling and date printing.

11.Storage and transportation: The packaged yogurt, after passing quality inspection, is transported to cold storage for low-temperature preservation or delivered via cold chain to various distribution points.