Scaling Up with Simplicity: Case Studies in Efficient Small-Scale Yoghurt Production
2024-12-12
Small yogurt production equipment is very common in small dairy enterprises and family farms, and they usually have the characteristics of low investment costs, easy operation and maintenance. The following are some application cases of small-scale yogurt production equipment, demonstrating their usage in different scenarios.
Case 1: Family Farm - Farmer's Self Production and Self Sales Background:
• Company name: Happiness Farm
• Product type: Natural yogurt
• Production scale: Small scale
Production equipment:
Fermentation tank: A small stainless steel fermentation tank with a capacity of 100-500 liters, equipped with temperature control function.
Blender: A manual or electric mixer used to mix raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a manual or semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: a small refrigerated warehouse used to store fermented yogurt.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Filling: Use manual or semi-automatic filling machines to fill yogurt into containers.
8. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
• Raw milk quality: Strictly control the quality of raw milk to ensure the taste and safety of the product.
Market positioning: Positioned as a healthy and natural product, attracting consumers who value health.
• Sales channels: Sell products through local farmers' markets, social media, and other channels.
• Company Name: Community Dairy Workshop
• Product type: Yogurt with multiple flavors
• Production scale: Small scale
Production equipment:
Fermentation tank: Stainless steel fermentation tank with a capacity of 500-1000 liters and temperature control function.
Blender: An electric mixer used for mixing raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: Medium sized refrigerated storage for storing fermented yogurt.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Seasoning and mixing: Add fruit, honey and other seasonings according to different taste requirements and mix them together.
8. Filling: Use a semi-automatic filling machine to fill yogurt into containers.
9. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
• Product diversity: We offer a variety of flavors of yogurt to meet the needs of different consumers.
Community support: Relying on the support of the community, establish stable sales channels.
Quality control: A strict quality control system ensures the safety and taste of the product.
• Company name: Innovative Dairy Company
• Product type: Functional yogurt (such as probiotic yogurt, low sugar yogurt)
• Production scale: Small scale
Production equipment:
Fermentation tank: Stainless steel fermentation tank with a capacity of 500-1000 liters and temperature control function.
Blender: An electric mixer used for mixing raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: Medium sized refrigerated storage for storing fermented yogurt.
• Testing equipment: Small laboratory testing equipment used to test the quality of products.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Functional ingredient addition: Add probiotics, low sugar and other ingredients according to product requirements.
8. Filling: Use a semi-automatic filling machine to fill yogurt into containers.
9. Testing: Use small laboratory testing equipment to conduct quality testing on products.
10. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
Innovative products: Develop functional yogurt with unique selling points to meet specific market demands.
Market positioning: Accurately target consumers and carry out effective market promotion.
Quality control: A strict quality control system ensures the safety and taste of the product.
Case 1: Family Farm - Farmer's Self Production and Self Sales Background:
• Company name: Happiness Farm
• Product type: Natural yogurt
• Production scale: Small scale
Production equipment:
Fermentation tank: A small stainless steel fermentation tank with a capacity of 100-500 liters, equipped with temperature control function.
Blender: A manual or electric mixer used to mix raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a manual or semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: a small refrigerated warehouse used to store fermented yogurt.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Filling: Use manual or semi-automatic filling machines to fill yogurt into containers.
8. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
• Raw milk quality: Strictly control the quality of raw milk to ensure the taste and safety of the product.
Market positioning: Positioned as a healthy and natural product, attracting consumers who value health.
• Sales channels: Sell products through local farmers' markets, social media, and other channels.
• Company Name: Community Dairy Workshop
• Product type: Yogurt with multiple flavors
• Production scale: Small scale
Production equipment:
Fermentation tank: Stainless steel fermentation tank with a capacity of 500-1000 liters and temperature control function.
Blender: An electric mixer used for mixing raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: Medium sized refrigerated storage for storing fermented yogurt.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Seasoning and mixing: Add fruit, honey and other seasonings according to different taste requirements and mix them together.
8. Filling: Use a semi-automatic filling machine to fill yogurt into containers.
9. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
• Product diversity: We offer a variety of flavors of yogurt to meet the needs of different consumers.
Community support: Relying on the support of the community, establish stable sales channels.
Quality control: A strict quality control system ensures the safety and taste of the product.
• Company name: Innovative Dairy Company
• Product type: Functional yogurt (such as probiotic yogurt, low sugar yogurt)
• Production scale: Small scale
Production equipment:
Fermentation tank: Stainless steel fermentation tank with a capacity of 500-1000 liters and temperature control function.
Blender: An electric mixer used for mixing raw milk and fermenting agents.
Pasteurization machine: a small pasteurizer used for preliminary sterilization of raw milk.
Filling machine: a semi-automatic filling machine used to fill yogurt into containers.
• Refrigeration equipment: Medium sized refrigerated storage for storing fermented yogurt.
• Testing equipment: Small laboratory testing equipment used to test the quality of products.
technological process:
1. Raw milk receiving and inspection: manual sampling to ensure the quality of raw milk.
2. Pasteurization: Use a small pasteurizer to sterilize raw milk, typically at a temperature of 85 ° C for 15 minutes.
3. Cooling: Quickly cool the sterilized milk to 40-45 ° C and prepare to add the fermenting agent.
4. Inoculate the fermentation agent: Add the fermentation agent to the cooled milk and stir thoroughly.
5. Fermentation: Pour the mixed milk into a fermentation tank, control the temperature at 40-45 ° C, and ferment for 4-6 hours.
6. Cooling: After fermentation is complete, cool the yogurt to around 4 ° C and stop the fermentation process.
7. Functional ingredient addition: Add probiotics, low sugar and other ingredients according to product requirements.
8. Filling: Use a semi-automatic filling machine to fill yogurt into containers.
9. Testing: Use small laboratory testing equipment to conduct quality testing on products.
10. Storage: Store the filled yogurt in the refrigerator and keep it at a low temperature.
Success factors:
Innovative products: Develop functional yogurt with unique selling points to meet specific market demands.
Market positioning: Accurately target consumers and carry out effective market promotion.
Quality control: A strict quality control system ensures the safety and taste of the product.
These cases demonstrate the application of different types of small-scale yogurt production equipment in different scenarios, helping small businesses and family farms achieve efficient and low-cost yogurt production.
Shanghai Beyond Machinery Co., Ltd.
Beyond Machinery specializes in the design and manufacturing of small scale yoghurt production equipment.Please contact us now, and ourprofessional technical engineers will customize the equipment plan for small scale yoghurt production equipment and provide a quotation.Please contact us now to obtain the latest equipment plan and quotation.
