Small scale yoghurt production equipment used in yoghurt production making machine commercial

• Customization: Available
• After-sales Service: One year
• Warranty: One year
• Model NO.: BYYM
• Process: Mild Processing
• Power Source: Electric
• Certification: CE, ISO9001
• Automatic Grade: Automatic
• Application: Milk, Yogurt, Cheese, Ice Cream/Butter
• Customized: Customized
• Material: SUS304/316L Both Available
• Control Type: Full-Auto and Semi-Auto Both Availab
• Certificate: ISO9001:2015/HACCP/GMP
• Package: Wooden
• Operation type: Automatic
• Voltage: 220V / 380V
• Transport Package: Wodden Packeage and Framework
• Specification: 1TPH-20TPH
• Trademark: Beyond
• Origin: Shanghai-China
• HS Code: 8438200000
• Production Capacity: 100sets/Year

Product Description

Small scale yoghurt production equipment used in yoghurt production making machine commercial

 

Overview of Small Yogurt Production Equipment

1. Equipment composition and function: Small yogurt production equipment usually consists of the following key parts, used to achieve the transformation process from milk to yogurt:
Pre processing system: includes steps such as filtration, standardization (adjusting fat content), pasteurization, and cooling to ensure the quality and safety of raw milk.
Fermentation tank: This is one of the core components used to add lactic acid bacteria and control temperature and time for fermentation. The design of the fermentation tank should ensure good mixing effect to promote uniform fermentation.
Filling machine: Automatically or semi automatically pour fermented yogurt into packaging containers such as cups, bottles, or bags. Some high-end models also come with sealing function, which can directly complete the packaging process.
• Packaging Material Processing Unit (optional): Responsible for preparing and providing packaging materials required for the filling machine, such as cleaning and disinfecting plastic cups or paper boxes, and labeling them after filling.
Control system: Integrate PLC (Programmable Logic Controller) or other intelligent control systems to monitor the entire production process, ensure stable operation of each link, and facilitate operator management.

2. Characteristics and advantages
High flexibility: Suitable for small businesses or family workshops of various sizes, it can flexibly adjust configuration according to production needs.
Moderate degree of automation: It can reduce manual intervention, improve efficiency, and not increase costs due to excessive automation.
Energy saving and environmental protection: Adopting efficient and energy-saving technologies to reduce energy consumption, in line with the trend of modern green production.
• Easy to maintain: Modular design makes the equipment easy to disassemble, clean, and maintain, extending its service life.
Low investment threshold: Compared to large-scale industrial production lines, the initial investment is relatively small, making it suitable for startups or investors who want to test the market.

3. Application scenarios
Local market supply: Provide fresh homemade yogurt products for community supermarkets, farmers' markets, etc.
• Featured product research and development: Develop unique flavored yogurt using local specialty ingredients to meet the needs of specific consumer groups.
Integration of sightseeing agriculture: As part of the experiential project, tourists can learn about the yogurt making process and even participate in DIY activities during their visit.





 

Equipment highlights
 

 

Condition: New

Brand name: Shanghai Beyond;
Type: whole processing Line/turnkey project/fruit and vegetables processing/dairy processing/beverage processing
Voltage: 220v/380v
Power(W): 100-200kw
Weight: Different size different weight/customized
Dimension(L*W*H): Different size different dimension/customized
Certification: CE&ISO
Warranty: 12 months/1 year
After-sales Service Provided: Engineers available to service machinery overseas
Main material: SUS304 or SUS316
Control type: automatic, semi-automatic
energy consumption: Low consumption with high efficiency
capacity: 500-10000L/H-customized
installation period: 1-3months

Period time: 30 days-120 days
Cups material: pouches, paper box, glass bottle, pet bottle, glass bottle

Product storage condition: room temperature; low temperature;

 

The production process of concentrated yogurt (such as Greek yogurt) is relatively complex, but through the application of modern technology, it can ensure efficient, stable, and high-quality production. The following is the main process flow of the concentrated yogurt processing factory:

1, Raw material reception and pretreatment
1. Milk reception
Receive fresh raw milk and conduct preliminary inspections to ensure its quality meets standards.
Store qualified milk in a refrigerated container at around 4 ° C to prevent bacterial growth.
2. Standardization processing
Use standardized equipment to adjust the fat and protein content in milk to achieve the required ratio for concentrated yogurt.
Using a homogenizer to homogenize milk under high pressure, improving the stability of yogurt and preventing layering.
3. Pasteurization
Heat the standardized milk to 72-75 ° C for 15-20 seconds for pasteurization to kill harmful microorganisms.
After pasteurization, quickly cool to 42-45 ° C and prepare to inoculate with fermentation agent.

2, Fermentation process
4. Inoculate fermentation agent
Add lactic acid bacteria and other fermentation agents to the cooled milk to ensure even distribution of bacterial strains.
Transfer the vaccinated milk to a fermentation tank.
5. Fermentation
The fermentation tank provides suitable temperature (42-45 ° C) and environmental conditions to allow lactic acid bacteria to fully ferment.
During the fermentation process, real-time monitoring of temperature, acidity, and other parameters ensures smooth fermentation.
The fermentation time is usually 4-6 hours, depending on the required acidity and flavor.

3, Concentration process
6. Ultrafiltration membrane concentration
After fermentation, pump the yogurt into the ultrafiltration membrane system to remove some moisture and retain more protein and other solid components.
Ultrafiltration membranes can remove moisture while maximizing the retention of nutrients, making the product thicker.
7. Centrifugal separation
After ultrafiltration, the yogurt is further separated by a centrifugal separator to remove excess water and whey, further improving the concentration and texture of the product.
4, Mixing and blending
8. Mixing of ingredients
According to the formula requirements, add other ingredients (such as fruits, syrup, prebiotics, etc.) to the fermented and concentrated yogurt to achieve the desired taste and flavor.
Use a mixing tank to evenly mix all ingredients to ensure consistent product quality.

5, Filling and sealing
9. Aseptic filling
Fill the prepared yogurt directly into the final packaging container (such as plastic bottles, paper boxes, etc.) through a sterile filling machine to avoid secondary contamination.
During the filling process, online testing instruments are used to inspect the quality of the product, ensuring that each packaging meets the standards.
10. Sealing
Use aseptic sealing technology to seal the packaging container, ensuring the sealing of the packaging and extending the shelf life.
The high-speed filling line can process a large number of packaging containers per minute, improving production efficiency.

6, Refrigeration and Storage
11. Refrigeration
After filling, the yogurt is immediately transferred to the refrigerated warehouse, with a temperature controlled between 2-8 ° C to maintain its freshness and quality.
The refrigerated warehouse is equipped with an advanced temperature control system to ensure stable temperature.
12. Cold chain logistics
Ensure that the quality of yogurt is not affected during transportation and sales, using cold chain delivery vehicles to ensure low-temperature storage throughout the entire process.

7, Quality monitoring and traceability
13. Full process quality monitoring
From raw material procurement to finished product delivery, all production process data is recorded in real-time in the database to ensure the traceability of each batch of products.
Real time monitoring of key indicators such as acidity, temperature, microbial content, etc. through online detection instruments to ensure that product quality always meets standards.
14. Data recording and traceability
Each production batch has detailed production records, including raw material sources, processing parameters, quality inspection results, etc., to ensure the traceability of product quality and safety.

 

 

Equipment list sample of complete yogurt processing line

Equipment list of complete yogurt processing line (pasteurized milk/yogurt/cheese/cream/butter)
No.	Name	Main technology parameter
1	Milk receive, storage and cream separator unit
2	Electron pound scale	Maximum weighing 500KG
3	Milk weighing tank	SUS304, single layer, product feeded in through 40 mesh filter net, CIP cleaning ball
4	Milk acceptor	SUS304, single layer, CIP cleaning ball
5	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
6	Twin piping filter	SUS304, two pipe, stainless steal filter element 100 mesh
7	Dish separator	Auto residue discharge
8	Chiling tank	SUS304, alveolate jacket, attached with compressor
9	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
10	Preparing unit
11	Blending tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
12	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
13	Mini set of plate-type heat exchanger	SUS304, two stages
14	High speed emulsification tank	SUS304, heat insulated, bottom high speed emulsifier, digital readout thermometer,s upporters with adjustable feet
15	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
16	Twin piping filter	SUS304, two pipe, stainless steal filter element 100 mesh
17	Sterilizing and homogenizing unit
18	UHT sterilizer	Tub-type, sterilzing temperature 137 C, holding time 4s, full automatic control
19	High pressure homogenizer	40MPa (starting box included)
20	Temperature holding	SUS304, holding 300s
21	Distributing plate	SUS304, 3 holes
22	Cheese/butter processing unit
23	Bufferying tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
24	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
25	Cream seperator
26	Bufferying container	SUS304, with cover
27	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
28	Butter churner	SUS304, stepless timing
29	Cheese vat	SUS304, with heating jacket and insising device
30	Pressor	SUS304, 6 heads
31	Mould	SUS304, 10L, with cover
32	Yogurt fermentation unit
33	Fermentation tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
34	Rotary pump	SUS304, hard alloy mechanical seal, manual stepless shift
35	Plate cooler	SUS304, single stage, milk discharge at 4C
36	Rotary pump	SUS304, hard alloy mechanical seal, manual stepless shift
37	Filling unit
38	Higher position tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
39	Pasteurized milk filling machine
40	Yogurt filling machine
41	CIP system unit
42	Semi-auto CIP system	Outer shell of SUS304, inner shell of SUS316, single cleaning way, concentrated acid/alkali tank adding system based on US technology, 100L×2 acid/alkali concentrate tanks
43	CIP return pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
44	Installation part	Whole milk processing line installation and commissioning

Yogurt Processing Line involves multiple steps from raw material processing to final product. The following are the main raw materials and products:

Raw material
1. Fresh milk: This is the main raw material for producing yogurt, and high-quality fresh milk is usually chosen.
2. Strain: Lactic acid bacteria used for fermentation, commonly including Lactobacillus bulgaricus and Streptococcus thermophilus. According to product requirements, other probiotics such as Bifidobacterium and Lactobacillus acidophilus can also be added.
3. Auxiliary materials:
Stabilizers: such as gum, xanthan gum, etc., used to maintain the stability and texture of the product.
Sweetener: such as sugar, honey, etc., used for seasoning.
• essence: Add as needed to enhance flavor.
Jam/Fruit: Used to make various flavors of yogurt, such as strawberries, blueberries, mangoes, etc.

Product
1. Natural yogurt: made solely from milk and fermented with lactic acid bacteria, without adding any other ingredients, with a pure taste.
2. Flavored yogurt: based on natural yogurt, it is made by adding sugar, essence and other seasonings, with rich and varied taste.
3. Fruit flavored yogurt: Add jam or fresh fruit chunks to yogurt to enhance its taste and flavor.
4. Low fat/fat free yogurt: reduces fat content through defatting process, suitable for healthy dietary needs.
5. Greek yogurt: By filtering out some whey, the yogurt becomes thicker and has a higher protein content.
6. Functional yogurt: Added with specific functional ingredients such as prebiotics, vitamins, minerals, etc., it has additional health benefits.
7. Frozen yogurt: Freeze yogurt into an ice cream like form and sell it as a cold beverage product.

Brief description of processing flow
1. Raw material reception and pretreatment: Collect fresh milk for standardization (adjusting fat content), homogenization (making fat particles evenly distributed) and other pretreatment.
2. Sterilization: Kill harmful microorganisms in milk through pasteurization.
3. Cooling: Cool the sterilized milk to the appropriate fermentation temperature (usually 40-45 ° C).
4. Inoculation: Inoculate lactic acid bacteria strains into cooled milk.
5. Fermentation: Fermentation is carried out under constant temperature conditions until the desired acidity and solidification state are achieved (usually taking several hours).
6. Cooling: After fermentation is complete, quickly cool to the refrigeration temperature (around 4 ° C) and stop the fermentation process.
7. Blending: add sweetener, essence, jam or other auxiliary materials as required, and mix them.
8. Filling: Fill the prepared yogurt into a container.
9. Packaging: Seal and package the filled yogurt.
10. Storage/Distribution: Packaged yogurt is stored at an appropriate temperature and distributed to the market.

 

 

Installing and debugging a yogurt processing line involves several complex stages to ensure the equipment is correctly set up, operates efficiently, and meets food safety standards. Here's an overview of the installation and debugging process:

1. Pre-Installation Planning:
•Site preparation: Ensure the production area is clean, hygienic, and suitable for dairy processing. The layout should allow for smooth material flow and easy cleaning.
•Equipment delivery and unloading: Coordinate with suppliers to safely deliver and unload large machinery, following manufacturer's guidelines.
•Electrical, water, and utility connections: Plan for the necessary electrical, water supply, steam, and compressed air systems needed by the yogurt line.

2. Equipment Assembly and Installation:
•Assemble all components according to manufacturer instructions, including tanks, pumps, heat exchangers, mixers, fermentation vessels, filling machines, packaging lines, and sterilization equipment.
•Connect piping and wiring, ensuring all seals, gaskets, and connections are secure and meet sanitary design requirements.
•Install control panels, PLCs (Programmable Logic Controllers), and SCADA systems for process control.

3. System Integration and Calibration:
•Integrate each piece of equipment into the overall control system, testing communication between devices and software.
•Calibrate sensors and instruments that measure critical parameters such as temperature, pH, level, and flow rate, ensuring accurate readings.

4. Commissioning and Initial Testing:
•Conduct a dry run without actual product to test the mechanical operation and functionality of the entire line.•Test individual processes like pasteurization, homogenization, fermentation, cooling, flavoring, and packaging under no-load conditions.

5. Validation and Debugging:

•Run trial batches using real ingredients to validate the effectiveness of the pasteurization process, fermentation conditions, and final product quality.
•Troubleshoot any issues that arise during these trials, adjusting equipment settings or controls as needed.
•Perform CIP (Clean-in-Place) cycles and sanitize the line before producing actual products for sale.
•Verify that the line can handle different recipes, volumes, and packaging formats as specified in the design criteria.

6. Quality Control System Setup:

•Implement quality control procedures at key points along the line, such as setting up inline sensors for continuous monitoring of product characteristics.
•Configure LIMS (Laboratory Information Management Systems) for sample collection and analysis.
•Train personnel on proper use of the equipment, safety protocols, and quality control measures.

7. Final Acceptance and Documentation:

•Once all tests are completed successfully and the line is running smoothly, obtain sign-off from relevant stakeholders and regulatory bodies if required.
•Document all installation, commissioning, validation, and training activities for future reference and compliance purposes.

8. Ongoing Maintenance and Monitoring:

•Establish a maintenance schedule based on manufacturer recommendations and performance data gathered during initial operation.
•Continuously monitor and optimize the performance of the yogurt processing line through regular checks, adjustments, and updates to the control systems.Each stage must be carried out methodically to minimize downtime, prevent contamination risks, and guarantee that the yogurt processing line consistently produces high-quality products.
 

 

 

The process of customizing a yogurt processing production line involves selecting suitable production line configurations, equipment specifications, and production capacity to ensure that the final product meets specific market demands. Here are some key steps and considerations to help you customize yogurt processing plants:

Determine production scale and capacity: Firstly, it is necessary to determine your expected production scale and capacity. Different production line configurations and equipment specifications are suitable for production of different scales. For example, if you plan to conduct large-scale production, you may need to choose a production line that can handle larger quantities; For small-scale production, more compact and cost-effective solutions can be chosen.

Choose production line type: There are various types of yogurt production lines, including stirred yogurt production lines, fermentation production lines, etc. Select the most suitable production line type based on product type and market demand.

Equipment customization: Based on production scale and product type, key equipment such as fermentation tanks, homogenizers, sterilization equipment, etc. can be customized. Ensure that these devices meet the quality and safety standards of the product, while also considering the ease of operation and maintenance convenience of the equipment.

Automation level: Consider the automation level of the production line. A highly automated production line can reduce labor costs and improve production efficiency. Select an appropriate level of automation based on budget and production requirements.

Quality control: Ensure that the production line has the necessary quality control system, including temperature control, hygiene standards, etc., to ensure the consistency and safety of product quality.

Training and after-sales service: Ensure that suppliers provide necessary training and support, including operation training and maintenance guidance. High quality after-sales service can ensure the long-term stable operation of the production line.

By following the above steps, you can customize a yogurt processing production line that meets your needs and budget. Maintain close communication with suppliers during the customization process to ensure that the final product meets the needs of the market and consumers.

Pre sales services

 

 

After-sale service 

 

1. Equipment warranty period: We provide a one-year free warranty service for mechanical equipment. If any non-human caused problems occur during the warranty period, we will provide free repair or replacement services.
2. Maintenance and upkeep services: We provide regular or irregular equipment maintenance and upkeep services to ensure the normal operation of the equipment. We will provide 24-hour online technical support services.
3. Accessory supply: We guarantee to provide original factory accessories in a timely manner in case of equipment damage or replacement of parts.
4. Training services: In order to enable customers to effectively operate and maintain equipment, we will provide equipment operation and maintenance training.
5. Installation and debugging: We will provide equipment installation and debugging services to ensure that the equipment is installed correctly and can operate normally.

 

 

Company Profile

 

 

 

 

 

 

 

 

 

 

 

 

Our Service

 

 

 

 

 

 

Certificate

 

 

 

 

 

 

 

 

 

 

FAQ

 

1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.

 

2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.

 

3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .

 

4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .

 

5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.

 

6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.

 

7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.

 

8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.