Yoghurt Processing Line
A yoghurt line from milk standardisation through fermentation to cup filling and sealing, with fruit dosing that keeps pieces intact and pH control that stops the fermentation on time.
Key Specifications
| Capacity | 2,000 / 6,000 / 12,000 / 20,000 cups per hour |
|---|---|
| Products | Set, stirred, drinking yoghurt |
| Fermentation | 42-45 degrees C, pH controlled to 4.5-4.6 |
| Heat treatment | 95 degrees C for 5 minutes for stirred style |
| Fruit dosing | Inline dosing, 3-15 percent |
| Filling | Cup, bottle or pouch with foil or lid seal |
| Cup sizes | 80-500 ml |
Set versus stirred decides the line layout
Set yoghurt ferments in the retail cup, so the line needs a warm room and cup filling before fermentation. Stirred yoghurt ferments in a tank and is filled after cooling, which is faster and dominates volume production. The two layouts are not interchangeable on the same equipment.
Where texture is won or lost
Heat treatment at 95 degrees C for five minutes denatures whey protein and gives body without stabiliser. Skipping it produces a thin product that has to be compensated with starch, which consumers notice.
pH control instead of a timer
Fermentation time varies with culture activity and season. Cutting on pH 4.55 rather than a fixed number of hours gives consistent acidity and avoids the sour, whey-separated product that results from a slow culture plus a fixed timer.
Typical Applications
- Regional dairies adding value-added lines — Yoghurt converts surplus milk into a higher-margin product with a longer shelf life than fresh milk.
- Drinking yoghurt for on-the-go — A bottle filling variant handles 200-500 ml drinking yoghurt with the same fermentation upstream.
- Fruit preparation lines — Inline dosing handles fruit pieces without crushing, with clean-in-place between flavours.
Related Equipment
Frequently Asked Questions
Can I make both set and stirred on one line?
Not on the same filling equipment. Set yoghurt needs cup filling before fermentation; stirred needs a fermentation tank upstream of filling.
How long is the shelf life?
Twenty-one to twenty-eight days chilled for stirred yoghurt in a sealed cup.
What fill accuracy do the cups need?
± 1.5 percent on a 150 g cup is the practical target for retail compliance.
Explore more: All Products · Industry News. Ready to discuss your project? Request a quote.