Shandong Vodasco Intelligent Technology Co., Ltd. manufactures and produces yogurt production line equipment and provides a complete set of turnkey engineering machinery to better meet the needs of modern enterprises for dairy manufacturing. 
After the raw milk is pretreated and cooled to the inoculation temperature, the further processing technology depends on whether it is produced as coagulated, stirred, drinking, frozen or concentrated yogurt. The organizational state and flavor of yogurt are important indicators of yogurt quality. 
The pretreated milk is cooled to the incubation temperature and then continuously pumped into the fermentation tank together with the required volume of production starter. After the tank is full, the stirring is started for several minutes to ensure that the starter is evenly dispersed. The fermentation tank is insulated to ensure a constant temperature during the entire incubation period. In order to be able to check the acidity development in the tank, a pH meter can be installed on the tank. The incubation time for typical stirred yogurt production is 2.5-3hr, 42-43℃, using a common production starter (inoculation amount 2.5-3%). In order to obtain the best product, bacterial fermentation must be terminated when the pH reaches the ideal value, and the temperature of the product should be cooled from 42-43℃ to 15-22℃ within 30 minutes. At the same time, to ensure that the finished product has the desired viscosity, the mechanical treatment of the curd must be gentle. Cooling is carried out in a plate heat exchanger with special plates, which ensures that the product is not subjected to strong mechanical disturbances. After cooling to 15-22°C, the yogurt is ready for packaging. Fruit and spices can be added during the transportation of the yogurt from the buffer tank to the packaging machine. This is done by a variable-speed metering pump that continuously pumps these ingredients into the yogurt and mixes them through a mixing device. The design of the mixing device is static and hygienic, and ensures that the fruit and yogurt are thoroughly mixed. The fruit metering pump and the yogurt feed pump operate synchronously.

Advantages of production line 
* ​​Can be designed according to user's special requirements 
* Accurately add fruit and spices 
* Can produce high-quality products and maintain nutrients 
* Can obtain a wide range of product varieties 
* Large output and low loss 
* Apply high technology to save energy 
* Monitoring system for the entire production process 
* Graphic and intuitive display, all process parameters are printed

Product variety 
* Stirred yogurt 
* Stirred yogurt with fruit particles 
* Stirred yogurt with cereals and dietary fiber 
* Set yogurt 
* Drinkable yogurt 
* Frozen yogurt 
* Concentrated yogurt 
* Kefir 
Products can be filled in cups, roof bags, bottles and other containers