Milk yogurt dairy production and filling line
Discover our comprehensive range of dairy and plant – based milk equipment. Our yogurt production line, including yogurt making machines and fermentation machines/tanks, is perfect for crafting various yogurts like Greek yogurt. The yogurt ice – cream machine adds a unique product option. For milk processing, we offer mini and full – scale dairy plants with UHT and pasteurized milk production lines. Our soyabean milk and plant milk makers expand your product portfolio. And for cheese lovers, there are cheese production plants, automatic cheese making machines, and processing machinery, along with equipment for chechil cheese production.
Dairy products include:
1. Pasteurized milk
2.Yogurt: Liquid Yogurt or Solid Yogurt
3. Room temperature beverage milk: Shelf stable milk or UHT milk (Ultra High Temperature milk)
4. Yogurt beverage: Cultured milk beverage
5.Cheese: Cheese
6.Pure milk: Fresh milk or Raw milk
Different dairy products require different production configurations.
What product do you want to make?
how many liters do you want to produce per day? (8 hours of working time per day)
What are the raw materials for producing your product? powder of milk or liquid fresh milk?
How many bottles/pouches do you want to produce per hour?
Yogurt: Yogurt is a dairy product made by heating milk and then adding yogurt bacteria (such as lactic acid bacteria and streptococcus bacteria, etc.) for fermentation. During the fermentation process, yogurt develops a sour taste and a rich texture. At the same time, it is also rich in nutrients such as probiotics and protein. Fruits, grains, or other seasonings can be added to yogurt to improve its taste and nutritional value. Room-temperature Beverage Milk: Room-temperature beverage milk is a kind of drink made through processes such as high-temperature sterilization, filling, and sealing of milk. Room-temperature beverage milk can be stored for a long time without the need for refrigeration equipment, making it convenient for consumers to enjoy it anytime and anywhere. Common packaging forms include plastic bottles, cartons, and cans, etc. Sour Milk Beverage: A sour milk beverage is a kind of drink made by adding fermenting agents (such as lactic acid bacteria and streptococcus bacteria, etc.) to milk, fermenting it, and then adding fruit juices, syrups, spices, and other seasonings. The sour milk beverage has additional ingredients like fruits based on yogurt, resulting in a more diverse and rich taste. Cheese: Cheese is a solid product made by heating milk and under the action of coagulants and bacteria, etc. There are various types of cheese, including hard cheese, semi-hard cheese, soft cheese, and blue cheese, etc. Different types of cheese have different processes such as cutting, pressing, salting, and storage, so their tastes and nutritional values also vary. Pure Milk: Pure milk is an unprocessed milk that is directly extracted from cows. In the production process of pure milk, only simple processes such as filtration, sterilization, and packaging are carried out, maintaining the original taste and nutritional components of the milk. Pure milk can be consumed as a single beverage, and it can also be used in cooking and the production of other dairy products. Fresh Cream: Fresh cream is a dairy product made by separating the milk fat layer and then heating and stirring it. Fresh cream can be used to make cakes, desserts, and other baked goods, and it can also be used as a condiment on the dining table.
Yogurt production lines typically include the following main steps:
1. Raw material preparation: First, the raw materials (such as milk, lactose, fruit juice, etc.) need to be proportioned and pretreated to ensure that the ingredients meet the requirements.
2. Sterilization and homogenization: The raw materials are sterilized at high temperatures to remove harmful microorganisms, and then homogenized to evenly disperse the components.
3. Fermentation: Adding a fermenting agent to sterilized and homogenized raw materials, fermenting under constant temperatureconditions to produce lactic acid, thereby forming yogurt.
4. Cooling and packaging: After fermentation is completed, the product needs to be quickly cooled to the appropriate temperature, and then automatically weighed, filled, labeled, and packaged.
If your raw material is liquid fresh milk, the standard of complete yogurt Processing Production Line is Fresh milk – Refrigerated storage tank/or Cache tank – double tank filter – preheating tank – homogenizer – sterilization tank – fermentation tank – filling machine (and CIP)
Before we provide a quotation to the customer, we need to ask the following questions:
I. What products does the customer produce? Is it solid yogurt or liquid yogurt? What are the raw materials? What is the production output of each product, including the daily production output, and within how many hours does the customer plan to complete the sterilization?
II. The customer’s production process: Sterilization temperature, sterilization time, cooling temperature (if fermentation is required, confirm the fermentation temperature and time), and the required shelf life, which is very important as it is related to whether to use high temperature or low temperature, and whether to adopt ordinary filling or aseptic filling. The standard process for pasteurized milk: Buffering — Filtration — Milk purification — Raw milk storage (configured according to the daily processing volume) — Preheating — Homogenization — Pasteurization — Cooling — Filling The process for liquid yogurt: Buffering — Filtration — Milk purification — Raw milk storage (configured according to the daily processing volume) — Sugar melting/Blending — Preheating — Homogenization — Pasteurization — Fermentation tank (determine the size and quantity of the fermentation tank according to the daily fermentation volume) — Cooling — Finished product storage — Filling The process for solid yogurt: Buffering — Filtration — Milk purification — Raw milk storage (configured according to the daily processing volume) — Sugar melting/Blending — Preheating — Homogenization — Pasteurization — Inoculation tank — Filling Not every customer needs to follow the above standard processes. It should be determined according to their production output, budget, and the actual situation of the factory building.
III. Packaging form: What kind of packaging does the customer plan to use for the product? Yogurt is usually packaged in cups. Pasteurized milk is mostly packaged in bags and bottles, and it can also be packaged in cups.
IV. Heating method and voltage situation:What is the voltage situation? Is it the same as that in our country? If not, what is the specific voltage? The production line equipment must be connected to three-phase electricity, and some also require an independent transformer. Does the customer use electric heating or steam heating?
Yogurt Production Line Operation and Running Time Schedule (Raw Material: Fresh Milk, Product: Yogurt)
| Step Number | Equipment Name | Operation Content | Running Time |
| 1 | Refrigeration Tank | Receive and refrigerate fresh milk to keep the raw materials fresh, controlled at 2 – 6°C. | Long – term refrigeration (subject to factory demand). |
| 2 | Double – filter | The operator starts the pump to transport the milk liquid to the filter to remove impurities and particles in the milk liquid. | Filtration time is about 10 minutes. |
| 3 | Pre – heating Tank | The milk liquid is transported to the pre – heating tank by a pump and heated to 40 – 60°C, preparing for the homogenization and sterilization processes. | Pre – heating time is about 10 – 15 minutes. |
| 4 | Homogenizer | Start the pump to transport the pre – heated milk liquid to the homogenizer. The homogenization pressure is 20 – 25MPa. It homogenizes fat particles, improves the taste, and prevents stratification. | Homogenization time is about 10 minutes. |
| 5 | Pasteurization Tank | Start the pump to transport the homogenized milk liquid to the sterilization tank. Heat it to 85°C and maintain for 10 – 15 minutes to kill harmful bacteria and retain nutrients. | Sterilization time is about 10 – 15 minutes. |
| 6 | Fermentation Tank | Start the pump to transport the sterilized milk liquid to the fermentation tank. Add the culture medium, control the fermentation temperature at 40 – 45°C, and maintain for 4 – 6 hours to complete the fermentation process and form yogurt. | Fermentation time is 4 – 6 hours. |
| 7 | 1T/H Milk Pump (4 sets) | Used for milk liquid transportation: ① Refrigeration Tank → Filter; ② Filter → Homogenizer; ③ Sterilization Tank → Fermentation Tank; ④ Fermentation Tank → Filling Machine. | Each transportation takes about 3 – 5 minutes. |
| 8 | Pipeline Circulation System | Transport the milk liquid and support the CIP cleaning function to prevent contamination and cross – infection. | Transportation time depends on the process. |
| 9 | CIP | Automatically clean the equipment and pipelines with acid and alkali cleaning solutions to ensure hygiene. The operator starts the CIP cleaning program after production ends. | Cleaning time is about 1 hour. |
Dairy products filling machine:
2. Yogurt: lt is necessary to consider functions such as mixing and stirring, adding fruit granules, etc. Someproducts require sterile filling,
3. Milk powder. Select a dedicated powder filing machine, which requires good measurement accuracyand anti caking performance;
4. Cheese: Special equipment for squeezing and filling is required, which can achieve the molding andfling of cheese blocks or strips. Equipped with a cutting device, the entire production process can be completed;
5.Juice milk beverage: Select a filing machine with mixing function, which can evenly mix juice and dairyingredients,and requires precise control of ingredient ratio.
| Packaging Type | Cost (USD/Unit) | Shelf Life | Environmental Friendliness | Suitable Products |
| Cup Packaging | $0.04 – $0.21 | 7 -30 days (refrigerated) | Low | Yogurt, Desserts |
| Glass Bottle | $0.29 – $0.71 | 5 -15 days (refrigerated) | High | High – end Fresh Milk, Custom – made Dairy Products |
| Plastic Bottle | $0.11 – $0.29 | 6 -12 months (at room temperature) | Medium – Low | UHT Milk, Flavored Beverages |
| Spout Pouch | $0.14 – $0.43 | 6 -9 months (at room temperature) | Low | Children’s Milk, Portable Drinks |
| Gable – Top Carton | $0.21 – $0.57 | 7 -14 days (refrigerated) | Medium | Fresh Milk, Refrigerated Yogurt |
| Aseptic Soft Packaging | $0.07 – $0.17 | 6 -12 months (at room temperature) | Medium – Low | UHT Milk, Globally Distributed Products |
