Yogurt is a milk product made from fresh milk, pasteurized, added with beneficial bacteria and fermentation agents, fermented and cooled. Yogurt not only retains all the advantages of milk, but also has some improvements in some aspects of processing technology, making it a more suitable nutritional and health product for humans.

Milk Discharge Tank

Mainly used for the temporary storage of raw milk before entering the processing line.

Refrigerating Tank

Low temperature storage (4-6°C) for raw milk. Capacities from 200L up to 10,000L.

Preheating & Homogenizer

Break fat balls into small particles to prevent floating and ensure a smooth, delicate taste.

Sterilization Equipment

Includes tank, plate, or tube sterilization based on daily production capacity.

Fermentation Equipment

Stirred yogurt uses fermenters, while solid yogurt uses a fermentation room.

Filling Equipment

Available in disk type for small production or multi-head machines for large output.

CIP Cleaning System

Automatic or semi-automatic cleaning with acid, alkali, and hot water tanks for hygiene.