The milk and yogurt production line is a complex and sophisticated system consisting of multiple collaborative subsystems that work together to ensure that every step from raw material processing to finished product packaging can be efficiently and safely completed. Here is an overview of these key systems:

1、 Raw material receiving and storage system

This is the starting point of the production line, responsible for receiving fresh milk and conducting preliminary processing. The system includes equipment such as milk unloading pumps and material storage tanks, which are used to unload and temporarily store the transported raw milk in dedicated storage tanks. The storage tank is equipped with a stirring device to prevent fat from floating up, while maintaining a low temperature (usually around 4 ℃) through a refrigeration mechanism to inhibit microbial growth and ensure stable raw material quality. In addition, strict inspections will be conducted on the raw milk entering the factory to test its sensory indicators, physical and chemical properties, and hygiene conditions. Only qualified products can enter the next process.

2、 Pre treatment system for milk and yogurt production line

This stage aims to improve the quality of milk and create conditions for subsequent fermentation. The main steps include filtering to remove impurities; Preheat to a suitable temperature for more thorough sterilization operations; Then use high-temperature short-term or ultra-high temperature instantaneous sterilization method to kill harmful bacteria; Finally, cool to a temperature range suitable for inoculating lactic acid bacteria. Necessary stabilizers or other additives need to be added throughout the entire process to optimize the taste and texture of the final product.

3、 Fermentation control system

As one of the core processes, this involves the precise control of conditions to promote the large-scale reproduction of specific types of probiotics, thereby converting lactose into lactic acid. Select the appropriate combination of bacterial strains according to the desired flavor type, and maintain it in a constant temperature environment for a certain period of time until the ideal acidity value is reached. Continuously monitor various parameters such as pH changes during the process to ensure smooth progress and prevent the production of adverse by-products that may affect product quality.

4、 Adjustment of Jiawei District

After the formation of basic yogurt, further adjustments to the formula may be necessary to meet diverse market demands. For example, adding fruit chips, honey, or other functional ingredients to make various specialty flavored products. This part of the work is carried out in a sterile environment to avoid the problem of external contamination introducing additional bacteria and increasing the risk of spoilage.

5、 Milk and yogurt production line filling and sealing machine domain

The finished yogurt will be quickly transferred to the automatic filling line to complete the quantitative packaging operation. Modern mechanical equipment can achieve high-speed continuous operation while ensuring accurate and neat liquid volume in each container. Immediately seal tightly to prevent air infiltration and increase the chance of secondary infection.

6、 Rear packaging line segment

The pre packaged items still need to be labeled and coded with the production date and batch information for traceability management; Pack and reinforce in outer cardboard boxes for factory transportation and sale to consumers around the world. It is worth noting that throughout the entire logistics chain, it is important to maintain the principle of continuous cold chain until it reaches the retail terminal.