Yogurt Processing Line

Yogurt is a fermented dairy product made by adding white sugar to pure fresh milk and homogenizing it, then subjecting it to high-temperature sterilization treatment before inoculating with lactic acid bacteria. It also has high nutritional value. Yogurt is rich in vitamins A and B2, which can provide good protection for the human eye. The organic acids produced in yogurt can effectively promote peristalsis of the human intestine, stimulate the secretion of gastric juice, and inhibit the production of harmful bacteria in the intestine.

The milk quality requirements for producing yogurt are low bacterial count and no penicillin, bacteriophages, cleaning solutions, disinfectants, etc.

Currently, there are mainly two types of yogurt: set-style yogurt and stirred yogurt. Set yogurt is packaged immediately after inoculation with the starter culture and ferments and matures within the packaging container. Stirred yogurt is inoculated and cultured in a fermentation tank, then dispensed and cooled under sterile conditions.Intop also has relevant experience with both of these types of yogurt processing lines.

Preparation of Stirred Yogurt

Acceptance of Raw Milk → Clarification → Milk Cooling and Storage→ Preheating → Mixing → Homogenization → Sterilization (85°C, 10 min) → Cooling (42°C) → Inoculation → Fermentation → Curd Breaking → Cooling (20°C) → Filling

1. Raw Milk Selection: Select raw milk with a protein content of 3% and free from pesticide residues, antibiotics, and other undesirable components.

2. Preheating:Preheat the raw milk to 45°C.

3. Mixing:Weigh a certain amount of sweetener and add it to the preheated raw milk. Keep warm and stir for 10 minutes to mix evenly.

4. Homogenization:Homogenize the mixed liquid at 60°C under a pressure of 20MPa.

5. Sterilization:Maintain at 85°C for 10 minutes to complete pasteurization.

6. Cooling:Rapidly cool the sterilized yogurt to 42°C.

7. Inoculation and Fermentation: Under sterile conditions, inoculate with lactic acid bacteria (0.2‰), stir well, and dispense into sterile stainless steel cups. Seal the cup openings and let stand for 4 hours in an incubator at 42°C for fermentation.

8. Curd Breaking:After fermentation, break the curd for 1 minute at 330 r/min.

9. Cooling:After breaking the curd, rapidly cool the yogurt to 20°C.

10. Post-Ripening:Place the cooled yogurt in a 4°C refrigerator for 16 hours of cold storage.

Preparation of Set Yogurt

Acceptance of Raw Milk → Clarification → Milk Cooling and Storage→ Preheating → Ingredients Mixing → Homogenization → Sterilization → Cooling to Fermentation Temperature → Inoculation → Dispensing → Fermentation → Fermentation Termination → Cooling → Final Product

1. Preheating and Mixing: Preheat raw milk to 60-65 °C, add sugar alcohol, and stir thoroughly until completely dissolved.

2. Homogenization:Subject to homogenization treatment at 18-20 MPa and sterilization at 95 °C for 5 minutes.

3. Cooling:Cool to 43 °C.

4. Inoculation and Fermentation:Inoculate with yogurt starter culture, stir evenly, dispense into plastic cups, and place in a fermentation chamber at 42-43 °C for 4-5 hours.

5 Filling：Terminate fermentation, and proceed with filling.

If you need, please contact Intop. We will provide equipment tailored to your desired yogurt processing line and help you achieve efficient and stable production.