Yogurt Processing Plant & Machinery Solutions

Skim milk powder, stabilisers and sugar are dispersed into the milk base and agitated until fully hydrated. This dry-blending stage is what separates yogurt from plain curd, since the added solids build body and control whey separation.

The mix is homogenised to give a smooth, uniform body and then heat treated. It is cooled to the inoculation temperature before the cultures go in.

Starter cultures are added and the mix is held in insulated, jacketed fermentation tanks until the acidity develops. The batch is then cooled to slow the culture and fix the flavour profile.

For stirred yogurt the coagulum is broken gently so it flows without turning thin. Fruit preparation, pulp or flavour is metered in ahead of the filler.

The product is filled into preformed cups, bottles or thermoformed packs and sealed with foil or film. Set yogurt is filled before fermentation, stirred yogurt after it.

Packs are chilled, date coded and weight checked. They are then collated into cartons and shippers for cold-chain distribution.