Yogurt is one of the most consumed dairy products in the world thanks to its flavor., nutritional value and versatility. However, behind every glass of yogurt we find in the supermarket there is a carefully controlled industrial process, in which various teams designed to guarantee quality intervene, hygiene and production efficiency.
In this article you will learn what equipment is used in yogurt production, how each one works, and why a modern production line can help you optimize your operations if you plan to make yogurt commercially.
🧩 1. Basic stages of the yogurt production process
Before analyzing the equipment, It is important to understand the main stages of the production process. The production of industrial yogurt is based on milk fermentation through specific lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus y Streptococcus thermophilus).
The complete process includes the following phases:
- Reception and storage of raw milk
- Standardization of fat and solid content
- Filtration and homogenization
- Pasteurization
- Cooling and addition of dairy cultures
- Controlled fermentation
- Final cooling
- Packaging and storage
Each of these stages requires specialized equipment that guarantees the stability of the product and complies with food hygiene standards..
🏭 2. Main equipment used in yogurt production
Next, We present a complete description of the most common equipment in an industrial yogurt production line..
2.1 Milk reception and storage tank
This is the first team that goes into action.
Milk fresh from the farm or supplier is stored in a receiving tank, Constructed of food grade stainless steel (Its304 or its316), to preserve the freshness of the product and avoid bacterial contamination.
Main functions:
- Keep milk at low temperature (4 °C – 6 °C)
- Prevent microbial growth
- Serve as initial quality control point
Common technical characteristics:
| Ability | Material | Cooling system | Agitator type |
|---|---|---|---|
| 500–5000 L | SUS304/316 | Coolant jacket | Helical or palettes |
2.2 Filtration system and sanitary pump
Before starting heat treatment, milk is filtered to remove particles or impurities.
He sanitary filter ensures that only clean liquid passes to the next equipment.
Next, a stainless steel sanitary pump transports the milk to the homogenizer or pasteurizer. This type of pump is designed to handle food products without altering their composition or texture..
2.3 Homogenizing
He homogenizing It is a fundamental piece in the manufacture of yogurt.
Its function is break down fat globules present in the milk and distribute them evenly. This prevents whey separation and improves the creamy texture of the final product..
Advantages of the homogenization process:
- Improves the stability of yogurt
- Increases digestibility
- Gives a whiter and more homogeneous appearance
Reference technical data:
| Working pressure | Ability | Material | Type |
|---|---|---|---|
| 25–30 MPa | 500–3000 L/h | SUS304 | High pressure homogenizer |
2.4 Pasteurizer
The pasteurization is the process of heating milk to an elevated temperature to eliminate pathogenic microorganisms and undesirable enzymes.
In yogurt production, Typical pasteurization is carried out at 90–95 °C during 5 minutes, which also helps to denature proteins that favor the final consistency.
There are several types of pasteurizers:
- Plate pasteurizer (Htst): High capacity, ideal for large factories.
- Stirring Tank Pasteurizer: More economical and flexible for small plants.
Benefits:
- Ensures food safety
- Improves the texture and stability of yogurt
- Increase product useful life
2.5 cooling tank
After pasteurization, The milk must be cooled quickly until 42–45 °C, the optimal temperature for fermentation.
This is done in a cooling tank with cooling jacket and controlled stirring system.
Rapid cooling prevents the proliferation of unwanted bacteria and prepares the medium for inoculation of lactic cultures..
2.6 Fermentation tank or yogurt maker
This is the central team of the entire line: the yogurt machine o fermentation tank.
Its main function is to maintain a stable and uniform temperature throughout the fermentation process.. Precision in temperature and time control is essential to achieve a yogurt with a good texture., flavor and acidity.
Yogurt Maker Features:
- Made of Food Degree Stainless Steel
- Automatic temperature control system (PLC o PID)
- Efficient thermal insulation
- Airtight design to prevent contamination
- Fermentation time: 4–8 hours according to the recipe
Common technical specifications:
| Model | Ability | Fermentation temperature | Control | Material |
|---|---|---|---|---|
| The-100 | 100 L | 42 °C ± 1 °C | automatic PLC | SUS304 |
| YG-300 | 300 L | 42 °C ± 1 °C | Touch screen | SUS304 |
| The 500 | 500 L | 42 °C ± 1 °C | PLC + sensor PT100 | Sus316 |
2.7 Final cooling system
Once the fermentation is finished, the yogurt should be cooled quickly until 5–8 °C to stop bacterial activity and preserve its quality.
This process is done with plate heat exchangers o automatic cooling tanks.
Immediate cooling:
- Avoid overfermentation
- Maintains smooth and acidic flavor
- Improves product stability
2.8 Fruit or flavoring mixer (optional)
If you want to make flavored yogurts or with pieces of fruit, is used a ingredient mixer after cooling.
The system is designed to incorporate fruits, jams or sugar without altering the texture of the yogurt.
Main features:
- Low speed agitator
- Additives hopper and dosing pump
- Precise proportion control
This equipment is optional, but essential for manufacturers seeking to offer variety of products.
2.9 Yogurt filling machine and sealant
In the last phase, yogurt is packaged in individual containers (vessel, bottles or bags).
The filling and sealing machine automates this process, guaranteeing hygiene, precision and high productivity.
Filling system functions:
- Automatic dosing
- Filling in a sterile environment
- Hermetic sealing with lid or film
- Production date and batch printing
Common technical parameters:
| Filling capacity | Speed | Precision | Packaging type |
|---|---|---|---|
| 100–500 ml | 30–50 glasses/min | ±1% | Plastic / PET / glass |
2.10 CIP SYSTEM (Cleaning In Place)
Cleanliness is one of the most important aspects in the dairy industry.
He CIP system (on-site cleaning) allows you to wash and disinfect equipment automatically, without the need to disassemble them.
Stages of the CIP system:
- Rinse with water
- Alkaline wash
- acid rinse
- Final disinfection with hot water or steam
Advantages:
- Reduce downtime
- Save water and detergent
- Ensures product hygiene and safety
⚙️ 3. Complete yogurt production line
A complete industrial yogurt production line integrates all the above equipment in an automatic and synchronized sequence.
Depending on the client's capacity, can be configured from 100 L/h up to 5000 L/h.
Typical line components:
- Milk reception tank
- Sanitary filter
- transfer pump
- Homogenizing
- Pasteurizer
- cooling tank
- Fermentation tank / yogurt machine
- Final cooling system
- fruit mixer (optional)
- Filler and sealer
- CIP SYSTEM
🧪 4. Quality control in yogurt production
Rigorous controls are carried out throughout the entire process to ensure that the final product meets quality standards..
Among the most important parameters are:
- Fermentation temperature and time
- pH final (between 4.0 y 4.6)
- Texture and viscosity
- Fat and protein content
- Microbiological analyzes
Modern automated systems allow this data to be recorded in real time, which facilitates traceability and ensures product consistency.
🌍 5. Advantages of automation in yogurt production
Implementing an automated production line offers numerous advantages over manual or semi-automatic systems:
- ✅ Greater efficiency and reduction of labor costs
- ✅ Precise temperature and time control
- ✅ Guaranteed hygiene and lower risk of contamination
- ✅ Consistency in the quality of each batch
- ✅ Simplified cleaning and maintenance
- ✅ Compliance with international standards (CE, ISO, GMP)
🏢 6. DT Food Machine — Yogurt Equipment Manufacturer
DT Food Machine is a manufacturer and exporter specialized in food machinery, With more than 15 years of experience in the design and production of yogurt making machines, pasteurizers, fermentation tanks y complete lines of dairy products.
Our equipment is manufactured with high quality stainless steel, electrical components from recognized brands (Siemens, Omron, Schneider) and advanced PLC control systems.
Advantages of working with DT Food Machine:
- Custom design according to the client's capacity and space
- Technical advice and operational training
- International after-sales service
- Guarantee of 12 a 24 months
- Strict compliance with health and safety standards
🧾 7. Conclusion
Industrial yogurt production requires precision, cleaning and control. Each stage—from receipt of milk to final packaging—depends on the use of equipment specially designed to guarantee product quality..
A complete yogurt production line equipped with stainless steel tanks, homogenizing, pasteurizer, fermenter, Automatic filling and cooling system can significantly increase efficiency and ensure yogurt uniformity.
If you are considering starting or expanding your dairy processing plant, Invest in high-quality equipment manufactured by DT Food Machine It is a decision that ensures performance, long-term durability and reliability.