Let's make yogurt
Starting with raw milk from animals like cows and goats, you make yogurt by standardizing milk: reduce fat content and increase total solids before pasteurizing to remove harmful bacteria. After pasteurization, the milk undergoes homogenization to make it smoother and more consistent. The milk then receives yogurt cultures, and the product undergoes a fermentation process. Finally, you can cool the yogurt and prepare it for packing.
What yogurt equipment do you need?
Pasteurization Machine for Milk
Manual processing of dairy products can cause inconsistent quality between batches due to po...
Semi-Automatic Volumetric Liquid Filling Machine
Filling containers manually with liquid and viscous products is the metho...
Small-scale laboratory dispersing machine
Developing and validating new processes requires reliable and highly versatile e...
Aseptic aerator for food products
Products such as mousse, yogurt, butter, cheese, and many more require mixing and aeratin...
Aerator for low-viscosity media
Many industrial processes and products require a consistent foam with very particular and ti...
Automatic filling and sealing machine for yogurt
One of the biggest challenges when filling yogurt in containers is that t...
Economical Pouch Packaging Machine
The side gusset pouch is a popular packaging solution for medium formats, particularly f...
Modular HFFS Machine
A large range of sizes and types is available, with traditional horizontal form fill and seal machines b...
HFFS machine with servo-control system
Traditional HFFS machines use mechanical cams to drive the production path through t...
Colloid mill
For creating extremely fine emulsions and high quality dispersions a high pressure homogenizer is often chosen. ...
High-pressure homogenizer
When processes call for homogenized emulsions with extremely fine particle sizes the traditional t...
GMP homogenizing system
Manufacturers need production mixing equipment that is capable, flexible, and easy to maintain. Accur...
Compact aerator for pumpable media
Many processes in food production and standard industry require high-quality, customized...
Corundum disk mill
Wet milling and grinding of viscous liquids or pastes containing solid particles such as peanut butter,mus...
Dispersing machine for emulsions and suspensions
Equipment operating under the rotor/stator principal is often employed wh...
Dispersing machine for very fine emulsions and suspensions
For continuous high performance mixing of solid and liquid ra...
Cone mill
When your raw materials include agglomorated suspensions of grainy or crystalline solids and your process needs a st...
Inline batch mixer for solids and liquids
Several issues often arise when your process requires batch-wise mixing of powde...
Continuous homogenizing system
Certain mixing tasks present unique challenges and manufacturers need equipment that is speci...
High accuracy homogenizing system
When extremely high accuracy is required in your recipe or formulation traditional mixing...
Horizontal kneader
For high viscosity products, better results and reduced process times can be achieved with kneading type r...
Vertical kneader
Production of highly viscous products with high solid content often benefits from kneading processes rather t...
Continuous kneader
Effective mixing of highly viscous products with extremely high solids content can be difficult and the re...
Batch dispersing machine
Equipment operating under the rotor/stator principal is often employed when more traditional methods...
Batch dispersing machine for abrasive products
For mixing and dispersing tasks that cannot be completed by conventional st...
Batch dispersing machine for bottom entry into vessels
When your process requires high performance mixing or dispersion b...
Cost-effective homogenizing and emulsifying system
Manufacturers need production mixing equipment that is capable, flexib...
Dust-free continuous homogenizing system
Producers in a wide variety of industries benefit from equipment that can continuo...
Dilution system for two or more liquids in one pass
Onsite dilution of liquid process ingredients has historically been a...
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us! Contact us
Tell us about your production challenge
The “culture” that turns milk into yogurt
The key ingredient for producing yogurt is the starter culture that goes into the milk. These cultures or bacteria ferment and produce lactic acid, which acts on the milk protein to give yogurt its texture and taste. Adding the necessary bacteria in a controlled manner is important since the level of acidity during the fermentation process affects the final product. The incubation process takes place inside a sealed hygienic stainless-steel cylindrical vessel equipped with devices that measure and control the temperature, pressure, and pH level. The acid level of the product is monitored until it reaches a pH level of about 4.4 to 4.5. Then, the yogurt is cooled to end the fermentation process.
How do you like your yogurts served? The different yogurt making equipment that makes the difference
Yogurts come in different types due to differences in processing. The common processes start from the standardization, pasteurization, homogenization, and fermentation of milk. After that, you can opt for different techniques and materials depending on the type of yogurt you want.
Set, stirred, liquid…
Set yogurt is the firmest type with a jelly-like texture. Its fermentation occurs directly in the selling container, which makes it firm. Stirred, one of the most common yogurts in the market, has milk fermentation in a single container. You need to cool it to stop the fermentation process and then include fruits and flavoring. Finally, you put in individual containers, making it less firm than set yogurts. Liquid yogurt, the drinkable type, has a similar process to stirred yogurts, but with more agitation to break up the coagulum. One way to do that is to let the yogurt undergo a homogenization process after initial cooling from fermentation.
…frozen...
Frozen yogurt started out as a mixture of milk, cream, sugar, and other ingredients based on a particular recipe. The liquid ingredients are mixed into a vat and heated. After mixing the ingredients, pasteurizing, homogenizing and stirring the yogurt culture in the mixture, you must cool it down slowly. Then, store it in aging tanks inside coolers for about 4 hours. Add other flavorings and pump the mixture to the freezer, where it will agitate until it freezes and achieves the desired overrun. Next, pack the mixture and place it in freezers to continue the freezing process rapidly to form tiny and smooth ice crystals, giving the frozen yogurt its ice cream texture.
...and Greek yogurt
Greek or strained yogurt undergoes a similar process to stirred yogurts. The difference is that you must remove the liquid whey after stirring by heating and straining through filtration or centrifuge, which results in a thick and concentrated product. As a result, the product has a much higher protein content. The name “Greek yogurt” got popular in the United Kingdom in the 1980s, when strained yogurt was imported to the country by a Greek company. That was the moment when “Greek yogurt” became the same as strained yogurt in English.
Available in a wide variety of flavors and fruits
Yogurts with different flavors and aromas have become quite popular. The most common variety is fruit-flavored yogurts, to which you add flavorings such as puree or whole fruits in syrup before filling the containers with yogurts. For stirred yogurts, you add the fruit after cooling the yogurt. For non-fruit flavors, you can add these to the yogurts before dispensing them into containers for packaging.
Filling it up and sealed for freshness
Yogurts, like most dairy products, require aseptic filling and sealing. In this case, you sterilize the equipment, containers, and packaging material using steam, heat, and other treatments to avoid contamination. Use precise filling machines to fill the containers to prevent drip or spillage. After filling the containers, they are sealed with hygienic lids before being sent for packing. Aside from precise filling and sealing of the containers, conveying these products after filling requires stable handling to minimize the breaking down of physical properties, especially for set yogurts.
Processing steps involved in yogurt making
Let's talk about your project!
