Thu Apr 16 2026 02:00:00 GMT+0200 (Central European Summer Time)
Yogurt making process is a line for the production of high quality and edible yogurt, which can be perfectly matched to the customer's needs.
| Parameter | Specification | Notes |
|---|---|
| Design Capacity | 200L per day | Liquid milk handling capacity |
| Production Time | 8-10 hours/day | Single shift operation |
| Daily Output | 400-600 cups (200g each) | Depends on packaging format |
| Product Type | Plain, stirred, or set yogurt | Determine equipment configuration |
| Packaging Format | Cup, bag, or bottle | Affects filling machine selection |
| Control Type | Description | Cost | Best For |
|---|---|
| Push-Button | Manual control with buttons | Standard | Simple operations, budget-conscious |
| Semi-Automatic | Partial automation with manual intervention | +15-20% | Growing businesses |
| PLC Full Automatic | Programmable logic controller | +30-40% | Consistent quality, data logging |
| Product Type | Equipment Requirements | Processing Difference |
|---|---|
| Stirred Yogurt | Standard fermentation tank with agitator | Mix after fermentation |
| Set Yogurt | Individual cup filling before fermentation | Fill then ferment in cup |
| Drinking Yogurt | Lower viscosity, extended homogenization | Additional homogenization pass |
| Equipment | Capacity | Specifications | Estimated Cost |
|---|---|
| Raw Milk Cooling Tank | 200L | SUS 304, with cooling system | $3,000-5,000 |
| Duplex Filter | 500L/hr | 100 mesh, SUS 304 | $1,500-2,500 |
| Preheating Tank | 200L | Electric or steam heating | $2,000-3,500 |
| Homogenizer | 300L/hr | 150-250 bar pressure | $4,000-6,000 |
| Pasteurization Tank | 200L | 85°C, 30 min holding | $5,000-8,000 |
| Fermentation Tank | 200L | Temperature controlled 42°C | $6,000-9,000 |
| Filling Machine | 500 cups/hr | Semi-automatic | $4,000-7,000 |
| CIP Cleaning System | Match line | Basic system | $3,000-5,000 |
| Total Equipment Cost | | | $28,500-46,000 |
| Equipment | Function | Cost |
|---|---|
| Milk Pump (stainless steel) | Transfer between stages | $500-1,000 |
| Plate Cooler | Rapid cooling after pasteurization | $2,000-3,500 |
| Culture Dosing System | Accurate culture addition | $1,000-2,000 |
| Cold Room (2-6°C) | Finished product storage | $3,000-6,000 |
| Stage | Temperature | Duration | Key Control Points |
|---|---|
| 1. Milk Reception | 4°C | 30 min | Test quality, record data |
| 2. Filtration | 4-10°C | 15 min | 100 mesh filter |
| 3. Preheating | 40-50°C | 20 min | Even heating |
| 4. Homogenization | 60-70°C | 10 min | 150-250 bar pressure |
| 5. Pasteurization | 85°C | 30 min | Hold temperature |
| 6. Cooling | 42-45°C | 20 min | Rapid cooling |
| 7. Inoculation | 42-45°C | 10 min | 2-3% culture |
| 8. Fermentation | 42°C | 6-8 hours | pH 4.5-4.6 |
| 9. Filling | 4-6°C | Continuous | 500 cups/hr |
