Yoghurt Production Line Manufacturers

Yoghurt production process and equipment

Yoghurt production follows a defined sequence. Milk standardisation adjusts the fat content and may add milk powder to increase protein content and total solids, which affects texture and body. Pasteurisation (typically 85–95°C for 5–15 minutes, which is more severe than standard HTST liquid milk pasteurisation) denatures whey proteins and reduces competing micro-organisms. Homogenisation (before or after pasteurisation) prevents fat separation and improves texture. The pasteurised and homogenised milk is cooled to the inoculation temperature (typically 40–45°C for thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus cultures) and inoculated with starter culture. For set yoghurt, the inoculated milk is filled directly into cups and incubated in incubation rooms or tunnels until the pH reaches the target (approximately 4.5). For stirred yoghurt, fermentation takes place in large incubation tanks; the coagulum is then broken and cooled before filling. Drinking yoghurt uses higher homogenisation and straining or water addition to achieve the target viscosity for liquid filling.