This yogurt production line is an automated production equipment that integrates raw material processing, fermentation, filling, packaging and other links.

1. Product Overview

This yogurt production line uses fresh milk (or other animal milk) as raw material. After pasteurization, beneficial bacteria (fermentation agent) are added to the milk, and yogurt products are made through fermentation, cooling, filling and other processes. Yogurt not only retains all the nutrients of milk, but also produces a variety of vitamins during the fermentation process, such as VB1, VB2, VB6, VB12, etc., which are easier for human body to digest and absorb.

2. Equipment composition

This yogurt production line mainly includes the following equipment:

• Raw material pretreatment equipment: such as milk storage tanks, milk purifiers, cooling towers, etc., used for acceptance, milk purification, cooling and storage of raw milk.
• Homogenizer: breaks the fat globules in the milk into fine particles to prevent fat agglomeration and floating, making the product more uniform and delicate.

3. Pasteurization and cooling

• Pasteurization: Use high temperature to kill bacteria in milk in a short time, while keeping the nutrients of the milk intact.
• Cooling: The sterilized emulsion is quickly cooled to a suitable temperature to prevent bacteria from reproducing and create good conditions for the subsequent fermentation process。

4. Inoculation and fermentation

• Inoculation: Inoculate the emulsion with specific lactic acid bacteria under suitable conditions.
• Fermentation: After a certain period of constant temperature fermentation, lactose is converted into lactic acid, giving the emulsion the unique flavor and taste of yogurt.

Cooling, stirring and filling

• Cooling: After fermentation, the yogurt is cooled to consolidate its flavor and taste.
• Stirring: Make the yogurt texture more uniform.
• Filling: Accurately pour the yogurt into packaging containers, such as glass bottles, plastic bottles or cartons.

Sealing and quality inspection

• Sealing: The yogurt canning and sealing machine designed by our company is used to seal the yogurt, which can prevent the yogurt from leaking or deteriorating during transportation and storage.
• Quality inspection: Comprehensively test the color, taste, smell, shelf life and other indicators of the yogurt.

Packaging and storage

• Packaging: Place qualified yogurt neatly into cartons and seal them.
• Storage: The sealed yogurt cartons are sent to the warehouse, waiting for further transportation and sales.

Advantages and features of this yogurt production line

• Efficient and stable: Through automated and mechanized production, production efficiency and product quality stability are improved.
• Flexibility and diversity: Yogurt products with different flavors, textures and packaging can be produced according to customer needs.
• Quality control: Equipped with advanced testing equipment and quality control systems to ensure product safety and compliance with standards.
• Energy saving and environmental protection: Use energy-saving equipment and processes to reduce energy consumption and environmental pollution