New 10TPH Fermented Yogurt Processing Line for Food & Beverage Manufacturing Plants

• Customization: Available
• After-sales Service: One year
• Warranty: One year
• Model NO.: 1-20TPH
• 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

New 10TPH Fermented Yogurt Processing Line for Food & Beverage Manufacturing Plants
 

 

Manufacturing fermented yogurt at a capacity of 10 tons per hour (TPH). Such a processing line typically consists of several interconnected stages, each with specialized equipment and technologies to ensure efficient and hygienic production of high-quality fermented yogurt. Here's a breakdown of the key components and processes involved in a typical 10TPH fermented yogurt processing line:

Milk Reception and Standardization:• Raw milk is received from suppliers and undergoes quality checks, including testing for fat content, protein levels, and microbiological contaminants.• The milk is then standardized by adjusting its fat and solids content to meet the desired recipe specifications for the fermented yogurt product.

Pre-treatment and Homogenization:• The standardized milk may undergo pre-treatment steps such as pasteurization or ultra-high temperature (UHT) treatment to eliminate harmful bacteria and extend shelf life.• Homogenization is performed to break down fat globules and evenly distribute them throughout the milk, ensuring a smooth, consistent texture in the final product.

Fermentation and Culture Addition:• A carefully selected blend of probiotic cultures (typically including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus for traditional yogurt) is added to the treated milk.• The mixture is then incubated under controlled conditions (e.g., temperature, time) to allow the cultures to ferment lactose and produce lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor and creamy texture.• Thickening and Setting:• Some yogurt processing lines may use stabilizers or thickeners (such as gelatin, pectin, or starch derivatives) to enhance the viscosity and texture of the product.• After fermentation, the yogurt mixture is gently agitated to ensure even distribution of the thickened mass, and then allowed to set in cups, jars, or bulk containers. This can be done using filling machines that dispense the yogurt into packaging while maintaining temperature control for proper setting.

Cooling and Storage:• Once set, the yogurt is rapidly cooled to refrigeration temperatures (usually around 4°C) to halt further fermentation and preserve the desired texture and flavor.• The cooled yogurt is then stored temporarily in a chilled environment before being transferred to the packaging area.

Packaging and Labeling:• Automated filling and sealing machines are used to portion the yogurt into various packaging formats (e.g., cups, pouches, tubs), ensuring accurate fill weights and airtight seals.• Labels containing product information (ingredients, nutritional facts, expiration dates, etc.) are applied to the packages either manually or using automated labeling systems.

Quality Control and Inspection:• Throughout the process, samples are taken at various stages for quality and safety checks, including pH measurement, viscosity assessment, and microbiological analysis.• Final packaged products are visually inspected for defects, and a random sampling may be conducted for sensory evaluation and laboratory testing.

Distribution and Logistics:• The packaged fermented yogurt is loaded onto refrigerated trucks or containers for transportation to retail outlets, wholesalers, or distribution centers, where it will be stored under appropriate cold chain conditions until reaching consumers.


A 10TPH fermented yogurt processing line is designed to handle high volumes of raw materials, efficiently converting them into finished, packaged products while maintaining strict hygiene standards and consistent product quality. It integrates advanced automation, process control systems, and food safety protocols to ensure compliance with regulatory requirements and consumer expectations.

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;

 

Advanced automation technology
The automation of yogurt processing line refers to the use of various automation equipment and technologies to automate the various links in the yogurt production process. This can improve production efficiency, reduce labor costs, ensure consistency in product quality, and reduce the occurrence of human errors.

The automation of yogurt processing lines mainly includes the following aspects:
1. Automation of raw material delivery: By using automated equipment, the automatic delivery of raw materials is achieved. For example, automatic weighing equipment and conveyor belt systems can be used to automatically dispense raw materials into the mixing tank in predetermined proportions.
2. Mixing and fermentation automation: By using automation equipment, the mixing and fermentation process of yogurt raw materials can be automated. For example, automatic control systems and sensors can be used to monitor parameters such as temperature and pH of yogurt, and automatically adjust fermentation time and temperature.
3. Filling and packaging automation: By using automation equipment, the filling and packaging process of yogurt can be automated. For example, automatic filling and packaging machines can be used to automatically fill and package yogurt according to the predetermined capacity and packaging method.
4. Automation of cleaning and disinfection: By using automated equipment, the cleaning and disinfection process of yogurt processing lines can be automated. For example, automatic cleaning systems and disinfection equipment can be used to automatically clean and disinfect various parts of the yogurt processing line, ensuring the hygiene and safety of the production environment.
5. Data monitoring and management automation: By using automation equipment and information management systems, real-time monitoring and management of production data for yogurt processing lines can be achieved. For example, sensors and automated control systems can be used to monitor real-time parameters such as temperature, pressure, and flow during the production process, and record and manage data for quality control and production optimization.

In short, the automation of yogurt processing lines can improve production efficiency and product quality, while reducing labor costs and the occurrence of human errors. By selecting and applying automation equipment and technology reasonably, the highly automated and intelligent yogurt production process can be achieved.

 

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.