How to Construct a 200L Yogurt Making Process: Complete Setup Guide
Yogurt making process is a line for the production of high quality and edible yogurt, which can be perfectly matched to the customer's needs.
The industrial yogurt making process can better meet the needs of modern companies for dairy manufacturing. A 200L yogurt production line is the ideal entry point for small businesses, dairy farm diversification, and market testing. This comprehensive guide covers equipment configuration, facility requirements, utility specifications, and installation procedures to help you construct an efficient 200L yogurt making process.
200L Yogurt Project Requirements
Before constructing a 200L yogurt production line, define these key project parameters:
Design Specifications
Parameter
Specification
Notes
Design Capacity
200L per day
Liquid milk handling capacity
Production Time
8-10 hours/day
Single shift operation
Daily Output
400-600 cups (200g each)
Depends on packaging format
Product Type
Plain, stirred, or set yogurt
Determine equipment configuration
Packaging Format
Cup, bag, or bottle
Affects filling machine selection
Control System Options
Control Type
Description
Cost
Best For
Push-Button
Manual control with buttons
Standard
Simple operations, budget-conscious
Semi-Automatic
Partial automation with manual intervention
+15-20%
Growing businesses
PLC Full Automatic
Programmable logic controller
+30-40%
Consistent quality, data logging
Product Type Considerations
Product Type
Equipment Requirements
Processing Difference
Stirred Yogurt
Standard fermentation tank with agitator
Mix after fermentation
Set Yogurt
Individual cup filling before fermentation
Fill then ferment in cup
Drinking Yogurt
Lower viscosity, extended homogenization
Additional homogenization pass
plain-yogurt-made-by-commercial
200L Yogurt Production Line Equipment Configuration
Core Equipment List
Equipment
Capacity
Specifications
Estimated Cost
Raw Milk Cooling Tank
200L
SUS 304, with cooling system
$3,000-5,000
Duplex Filter
500L/hr
100 mesh, SUS 304
$1,500-2,500
Preheating Tank
200L
Electric or steam heating
$2,000-3,500
Homogenizer
300L/hr
150-250 bar pressure
$4,000-6,000
Pasteurization Tank
200L
85°C, 30 min holding
$5,000-8,000
Fermentation Tank
200L
Temperature controlled 42°C
$6,000-9,000
Filling Machine
500 cups/hr
Semi-automatic
$4,000-7,000
CIP Cleaning System
Match line
Basic system
$3,000-5,000
Total Equipment Cost
$28,500-46,000
Optional Equipment
Equipment
Function
Cost
Milk Pump (stainless steel)
Transfer between stages
$500-1,000
Plate Cooler
Rapid cooling after pasteurization
$2,000-3,500
Culture Dosing System
Accurate culture addition
$1,000-2,000
Cold Room (2-6°C)
Finished product storage
$3,000-6,000
Yogurt Processing Flow Chart
yogurt processing flow chart
The flow chart above illustrates the complete yogurt making production process. TS stands for Temporary Storage.
Detailed Process Parameters
Stage
Temperature
Duration
Key Control Points
1. Milk Reception
4°C
30 min
Test quality, record data
2. Filtration
4-10°C
15 min
100 mesh filter
3. Preheating
40-50°C
20 min
Even heating
4. Homogenization
60-70°C
10 min
150-250 bar pressure
5. Pasteurization
85°C
30 min
Hold temperature
6. Cooling
42-45°C
20 min
Rapid cooling
7. Inoculation
42-45°C
10 min
2-3% culture
8. Fermentation
42°C
6-8 hours
pH 4.5-4.6
9. Filling
4-6°C
Continuous
500 cups/hr
Plant, Energy, and Installation Requirements
Facility Requirements
Requirement
Specification
Notes
Floor Area
20-30 m²
Enough for entire production line
Ceiling Height
3-4 meters
Sufficient for tank installation
Floor Loading
500 kg/m²
Support equipment weight
Floor Finish
Epoxy coating
Non-slip, chemical-resistant
Wall Finish
Smooth, washable
Up to 2 meters height
Drainage
Floor drains with traps
Proper slope (1-2%)
Layout Recommendation
Zone
Area
Equipment
Raw Milk Reception
5 m²
Cooling tank, filter
Processing Area
10 m²
Preheating, homogenizer, pasteurizer
Fermentation Area
5 m²
Fermentation tank
Filling Area
5 m²
Filling machine, sealing
Cleaning Area
3 m²
CIP system, chemical storage
Total
28 m²
Utility Requirements
Electrical Supply
Parameter
Specification
Notes
Voltage
380V/50Hz three-phase
Standard industrial power
Total Power
15-25 kW
Depends on equipment configuration
Distribution
Separate circuits per equipment
With overload protection
Control Panel
IP65 rated
Dust and water resistant
Water Supply
Parameter
Specification
Notes
Daily Consumption
600-1000L
3-5L per liter of yogurt
Water Quality
Drinking water standard
WHO or local equivalent
Water Pressure
2-4 bar
For cleaning and processing
Water Treatment
Filtration + UV recommended
Ensure water quality
Compressed Air
Parameter
Specification
Notes
Pressure
6-8 bar
For pneumatic controls
Flow Rate
100-200 L/min
Depends on equipment
Air Quality
Oil-free, filtered
Food-grade requirement
Compressor
1.5-2.2 kW
With air dryer
Steam (Optional)
Parameter
Specification
Notes
Pressure
0.3-0.5 MPa
For heating and sterilization
Flow Rate
30-50 kg/hr
Depends on heating method
Steam Generator
20-30 kW
Electric or gas fired
Pipeline Requirements
Before equipment installation, prepare the following utility pipelines:
Pipeline
Purpose
Specification
Power Cable
Electrical supply to each control cabinet
Sized per equipment load
Steam Pipeline
Heating and sterilization
Insulated, 0.3-0.5 MPa
Compressed Air Pipeline
Pneumatic controls
6-8 bar, oil-free
Ice Water Pipeline
Rapid cooling
1-3°C, insulated
Circulating Water Pipeline
Temperature control
10-15°C
Clean Water Pipeline
Processing and rinsing
Drinking water standard
Water Softening Pipeline
CIP system
Softened water
Drainage Pipeline
Waste water disposal
Proper slope, traps
Installation Procedure
Phase 1: Preparation (1-2 weeks)
Site Preparation: Clean and prepare floor, install drainage
Utility Installation: Run electrical, water, air, and steam pipelines
Equipment Delivery: Receive and inspect all equipment
Layout Marking: Mark equipment positions on floor
Phase 2: Equipment Installation (1-2 weeks)
Position Equipment: Place tanks and machines according to layout
Level and Secure: Level equipment and anchor to floor
Connect Utilities: Connect electrical, water, air, and steam
Install CIP System: Connect cleaning system to all equipment
Phase 3: Commissioning (1 week)
Electrical Testing: Test all electrical connections and controls
Water Testing: Run water through all pipelines and tanks
Leak Testing: Check all connections for leaks
CIP Testing: Run cleaning cycle to verify system
Trial Production: Run first production batch with water
Phase 4: Validation (1 week)
First Production: Run first yogurt production batch
Quality Testing: Test product for quality parameters
Parameter Adjustment: Fine-tune temperatures and timing
Operator Training: Train production team on operation
Documentation: Complete installation and validation records
Case Study: 200L Yogurt Line in Saudi Arabia
Shuliy successfully installed a 200L yogurt production line in Saudi Arabia, providing a complete turnkey solution based on the customer’s investment needs. The project included:
Item
Specification
Capacity
200L/day
Product
Plain and flavored yogurt
Packaging
200g cups
Control System
PLC automatic
Installation Time
3 weeks
Training
5 operators trained
Production Start
4 weeks from order
Conclusion
Constructing a 200L yogurt making process requires careful planning of equipment configuration, facility layout, utility requirements, and installation procedures. With proper planning and professional support, you can establish an efficient production line within 4-6 weeks.
Contact Shuliy Machinery for a customized 200L yogurt production line solution. Our experienced team will provide complete design, installation, and training services based on your specific requirements.
How much space do I need for a 200L yogurt production line?
A 200L yogurt production line requires 20-30 m² of floor space with 3-4 meters ceiling height. The layout should include separate zones for raw milk reception, processing, fermentation, filling, and cleaning.
What utilities are required for a 200L yogurt line?
Required utilities include: 380V/50Hz three-phase power (15-25 kW), drinking quality water (600-1000L/day), compressed air (6-8 bar), and optionally steam (0.3-0.5 MPa) for heating.
How long does it take to install a 200L yogurt production line?
Installation typically takes 4-6 weeks, including 1-2 weeks for site preparation, 1-2 weeks for equipment installation, 1 week for commissioning, and 1 week for validation and training.
What is the daily output of a 200L yogurt line?
A 200L yogurt production line can produce 400-600 cups (200g each) per day, operating 8-10 hours per single shift.
Discover how a yogurt homogenizing machine fits into the yogurt production process, when homogenization takes place, and how it contributes to yogurt texture and consistency.
Learn how a yogurt homogenizer affects texture, stability, whey separation, and overall yogurt quality, plus key factors to consider when choosing one.
