Yogurt & Milk Production Line

Dairy processing is defined by its heat treatment. Pasteurised milk is heated to a moderate temperature and requires cold chain distribution with a short shelf life. UHT milk is heated to a much higher temperature and filled aseptically, giving ambient shelf life at higher equipment cost. Yogurt adds fermentation: milk is standardised, homogenised, heat treated, cooled, inoculated with starter culture and fermented before filling.

These are genuinely different plants. The choice between pasteurised, UHT and fermented products determines the heat treatment equipment, the filling environment and much of the capital requirement, so it is established before equipment is specified.

Rolangear can prepare a project-specific equipment configuration for a dairy plant. This covers process planning around your product, specification of the equipment each stage requires, equipment sourcing, integration into a working line, and a written technical proposal setting out the configuration and scope. Installation, commissioning, operator training and after-sales support are available as part of the project.

This suits businesses planning a dairy plant and existing processors adding a product. Rolangear publishes guides on small-scale yogurt production and on UHT versus pasteurised milk lines, and a yogurt and milk factory feasibility study, all linked below.

A dairy plant requires a hygienic production area with milk reception separated from processing and filling. Chilled storage is required for raw and finished product. Utilities include potable water, steam or hot water for heat treatment, refrigeration and three-phase electrical supply. Local dairy regulatory requirements apply and should be established early. Specific requirements depend on the configuration and are established during project planning.