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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?

Small-scale laboratory dispersing machine

Developing and validating new processes requires reliable and highly versatile e...

Ultra-clean FFS machine for yoghurt in cups

Dairy products like yoghurt are very susceptible to spoilage. Yeasts and mould...

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...

Low speed can sleeve applicator

Flexible automatic low speed application of shrink sleeving to cans is used in various indus...

Low speed shrink sleeve applicator

A variety of industries require flexible addition of shrink sleeves to containers on the...

Shrink tunnel for applying sleeves to different containers

Maximum flexibility is required when setting pressure and dir...

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...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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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.

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