{"id":11444,"date":"2026-04-16T15:11:30","date_gmt":"2026-04-16T07:11:30","guid":{"rendered":"https:\/\/yogurt-machine.com\/?p=11444"},"modified":"2026-04-16T15:11:30","modified_gmt":"2026-04-16T07:11:30","slug":"how-to-operate-the-small-yogurt-production-line","status":"publish","type":"post","link":"https:\/\/yogurt-machine.com\/ur\/how-to-operate-the-small-yogurt-production-line\/","title":{"rendered":"Small Yogurt Production Line \u06a9\u06cc\u0633\u06d2 \u0686\u0644\u0627\u0626\u06cc\u06ba: \u0645\u06a9\u0645\u0644 \u0645\u0631\u062d\u0644\u06c1 \u0648\u0627\u0631 \u06af\u0627\u0626\u06cc\u0688"},"content":{"rendered":"

Before operating a small yogurt production line<\/a>, make sure you are familiar with and understand the equipment's operating manual and safety procedures. This comprehensive step-by-step guide covers the complete operation process, from raw milk reception to finished product packaging, with detailed parameters and safety precautions.<\/p>

Basic Process of the Small Yogurt Production Line<\/h2>

\u062f\u06c1\u06cc \u06a9\u06cc \u0628\u0646\u06cc\u0627\u062f\u06cc \u067e\u06cc\u062f\u0627\u0648\u0627\u0631\u06cc \u0639\u0645\u0644 \u0627\u0633 \u0633\u0644\u0633\u0644\u06d2 \u06a9\u06cc \u067e\u06cc\u0631\u0648\u06cc \u06a9\u0631\u062a\u0627 \u06c1\u06d2:<\/p>

Raw Milk Storage \u2192 Filtration \u2192 Preheating \u2192 Homogenization \u2192 Pasteurization \u2192 Cooling \u2192 Inoculation \u2192 Fermentation \u2192 Filling \u2192 Cold Storage<\/strong><\/p>

Each stage requires specific temperature control, timing, and equipment operation to ensure consistent product quality.<\/p>

\u0686\u06be\u0648\u0679\u06cc \u062f\u06c1\u06cc \u06a9\u06cc \u067e\u06cc\u062f\u0627\u0648\u0627\u0631 \u0644\u0627\u0626\u0646 \u06a9\u0627 \u0633\u0627\u0632\u0648\u0633\u0627\u0645\u0627\u0646 \u0641\u06c1\u0631\u0633\u062a<\/h2>

A complete small yogurt production line (200-500L daily capacity) includes the following equipment:<\/p>

\u0622\u0644\u0627\u062a<\/th>\u0641\u0646\u06a9\u0634\u0646<\/th>\u0635\u0644\u0627\u062d\u06cc\u062a<\/th>Key Parameters<\/th><\/tr><\/thead>
Raw Milk Cooling Tank<\/td>\u0630\u062e\u06cc\u0631\u06c1 \u06a9\u0631\u0646\u0627 \u0627\u0648\u0631 \u0679\u06be\u0646\u0688\u0627 \u06a9\u0631\u0646\u0627<\/td>200-500L<\/td>4\u00b0C \u067e\u0631 \u0628\u0631\u0642\u0631\u0627\u0631 \u0631\u06a9\u06be\u06cc\u06ba<\/td><\/tr>
Single\/Duplex Filter<\/td>\u0646\u0627\u067e\u0627\u06a9 \u0686\u06cc\u0632\u06cc\u06ba \u06c1\u0679\u0627\u0626\u06cc\u06ba<\/td>100 \u0645\u06cc\u0634<\/td>Flow rate: 500-1000L\/hr<\/td><\/tr>
\u062f\u0648\u062f\u06be \u067e\u0645\u067e<\/td>\u0645\u0631\u062d\u0644\u06d2 \u06a9\u06d2 \u062f\u0631\u0645\u06cc\u0627\u0646 \u062f\u0648\u062f\u06be \u0645\u0646\u062a\u0642\u0644 \u06a9\u0631\u06cc\u06ba<\/td>1-3 m\u00b3\/hr<\/td>\u0641\u0648\u0688 \u06af\u0631\u06cc\u0688 \u0633\u0679\u06cc\u0646\u0644\u06cc\u0633 \u0633\u0679\u06cc\u0644<\/td><\/tr>
\u067e\u0631\u06cc \u06c1\u06cc\u0679\u0646\u06af \u0679\u06cc\u0646\u06a9<\/td>\u067e\u0631\u0648\u0633\u06cc\u0633\u0646\u06af \u06a9\u06d2 \u0644\u06cc\u06d2 \u06af\u0631\u0645 \u062f\u0648\u062f\u06be<\/td>200-500L<\/td>40-50\u00b0C, 20 min<\/td><\/tr>
Homogenizer<\/td>\u0686\u0631\u0628\u06cc \u06a9\u06d2 \u0630\u0631\u0627\u062a \u06a9\u0648 \u062a\u0648\u0691\u0646\u0627<\/td>300L\/hr<\/td>150-250 bar, 60-70\u00b0C<\/td><\/tr>
Pasteurization Tank<\/td>\u062d\u0641\u0627\u0638\u062a \u06a9\u06d2 \u0644\u06cc\u06d2 \u062d\u0631\u0627\u0631\u062a \u06a9\u0627 \u0639\u0644\u0627\u062c<\/td>200-500L<\/td>85\u00b0C, 30 min<\/td><\/tr>
\u062e\u0645\u06cc\u0631 \u0633\u0627\u0632\u06cc \u06a9\u0627 \u0679\u06cc\u0646\u06a9<\/td>\u06a9\u0644\u0686\u0631 \u0627\u0646\u06a9\u06cc\u0648\u0628\u06cc\u0634\u0646<\/td>200-500L<\/td>42\u00b0C\u060c 6-8 \u06af\u06be\u0646\u0679\u06d2<\/td><\/tr>
: \u0628\u06be\u0631\u0646\u06d2 \u0648\u0627\u0644\u06cc \u0645\u0634\u06cc\u0646<\/td>\u067e\u06cc\u06a9\u06cc\u062c \u062f\u06c1\u06cc<\/td>500-1000 \u06a9\u067e\/\u06af\u06be\u0646\u0679\u06c1<\/td>Automatic or semi-auto<\/td><\/tr>
CIP \u0635\u0641\u0627\u0626\u06cc \u06a9\u0627 \u0646\u0638\u0627\u0645<\/td>\u062e\u0648\u062f\u06a9\u0627\u0631 \u0635\u0641\u0627\u0626\u06cc<\/td>\u0645\u0627\u062a \u0644\u0627\u0626\u0646<\/td>80-90\u00b0C\u060c \u06a9\u06cc\u0645\u06cc\u06a9\u0644 \u0688\u0648\u0632\u0646\u06af<\/td><\/tr><\/tbody><\/table><\/figure>
\"\u0686\u06be\u0648\u0679\u06d2<\/figure>

\u0645\u0631\u062d\u0644\u06c1 \u0648\u0627\u0631 \u062f\u06c1\u06cc \u067e\u0631\u0648\u0633\u06cc\u0633\u0646\u06af \u0622\u067e\u0631\u06cc\u0634\u0646<\/h2>

Step 1: Raw Milk Reception and Storage<\/h3>

Objective<\/strong>: \u062a\u0627\u0632\u06c1 \u062f\u0648\u062f\u06be \u062f\u0631\u0633\u062a \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u067e\u0631 \u0648\u0635\u0648\u0644 \u06a9\u0631\u06cc\u06ba \u0627\u0648\u0631 \u0630\u062e\u06cc\u0631\u06c1 \u06a9\u0631\u06cc\u06ba<\/p>

Operation Procedure<\/strong>:<\/p>

  1. Quality Testing<\/strong>: \u0627\u0646\u062f\u0631 \u0622\u0646\u06d2 \u0648\u0627\u0644\u06d2 \u062f\u0648\u062f\u06be \u06a9\u0627 \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a (<10\u00b0C)\u060c \u062a\u06cc\u0632\u0627\u0628\u06cc\u0651\u062a (pH 6.6-6.8)\u060c \u0627\u0648\u0631 \u0627\u06cc\u0646\u0679\u06cc \u0628\u0627\u06cc\u0648\u0679\u06a9 \u0628\u0627\u0642\u06cc\u0627\u062a \u06a9\u06cc \u062c\u0627\u0646\u0686 \u06a9\u0631\u06cc\u06ba<\/li>
  2. Transfer to Tank<\/strong>: \u062e\u0627\u0645 \u062f\u0648\u062f\u06be \u06a9\u0648 \u06a9\u0648\u0644\u0646\u06af \u0679\u06cc\u0646 \u0645\u06cc\u06ba \u0645\u0646\u062a\u0642\u0644 \u06a9\u0631\u0646\u06d2 \u06a9\u06d2 \u0644\u06cc\u06d2 \u0627\u0633\u0679\u06cc\u0646 \u0644\u06cc\u0633 \u0633\u0679\u06cc\u0644 \u062f\u0648\u062f\u06be \u067e\u0645\u067e \u06a9\u0627 \u0627\u0633\u062a\u0639\u0645\u0627\u0644 \u06a9\u0631\u06cc\u06ba<\/li>
  3. Cool to 4\u00b0C<\/strong>: Activate cooling system to maintain milk at 4\u00b0C until processing<\/li>
  4. Record Data<\/strong>: \u062f\u0648\u062f\u06be \u06a9\u06cc \u0645\u0642\u062f\u0627\u0631\u060c \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a\u060c \u0633\u067e\u0644\u0627\u0626\u0631\u060c \u0627\u0648\u0631 \u062a\u062c\u0631\u0628\u0627\u062a\u06cc \u0646\u062a\u0627\u0626\u062c \u062f\u0631\u062c \u06a9\u0631\u06cc\u06ba<\/li> <\/ol>

    Key Parameters<\/strong>:<\/p>

    \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>Action if Out of Range<\/th><\/tr><\/thead>
    \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td><10\u00b0C on arrival<\/td>Reject if >10\u00b0C<\/td><\/tr>
    Storage Temperature<\/td>4\u00b0C<\/td>\u06a9\u0648\u0644\u0646\u06af \u0633\u0633\u0679\u0645 \u06a9\u0648 \u0679\u06be\u06cc\u06a9 \u06a9\u0631\u06cc\u06ba<\/td><\/tr>
    pH<\/td>6.6-6.8<\/td>\u062e\u0631\u0627\u0628\u06c1 \u06a9\u06cc \u062c\u0627\u0646\u0686 \u06a9\u0631\u06cc\u06ba<\/td><\/tr>
    \u0627\u06cc\u0646\u0679\u06cc \u0628\u0627\u06cc\u0648\u0679\u06a9 \u0679\u06cc\u0633\u0679<\/td>Negative<\/td>\u0627\u06af\u0631 \u062f\u0648\u062f\u06be \u0645\u062b\u0628\u062a \u06c1\u0648 \u062a\u0648 \u0645\u0633\u062a\u0631\u062f \u06a9\u0631\u06cc\u06ba<\/td><\/tr><\/tbody><\/table><\/figure>

    Step 2: Filtration<\/h3>

    Objective<\/strong>: Remove impurities and foreign materials from raw milk<\/p>

    Operation Procedure<\/strong>:<\/p>

    1. Prepare Filter<\/strong>: Install clean 100-mesh filter element<\/li>
    2. \u067e\u0645\u067e \u0634\u0631\u0648\u0639 \u06a9\u0631\u06cc\u06ba<\/strong>: \u062f\u0648\u062f\u06be \u067e\u0645\u067e \u06a9\u0648 \u06a9\u0645 \u0631\u0641\u062a\u0627\u0631 \u067e\u0631 \u0622\u0646 \u06a9\u0631\u06cc\u06ba<\/li>
    3. Flow \u06a9\u06cc \u0646\u06af\u0631\u0627\u0646\u06cc \u06a9\u0631\u06cc\u06ba<\/strong>: \u0641\u0644\u0679\u0631 \u06a9\u06d2 \u0630\u0631\u06cc\u0639\u06d2 \u0645\u0633\u0644\u0633\u0644 \u0628\u06c1\u0627\u0624 \u06a9\u0648 \u06cc\u0642\u06cc\u0646\u06cc \u0628\u0646\u0627\u0626\u06cc\u06ba<\/li>
    4. Check Filter<\/strong>: Inspect filter element after each batch<\/li>
    5. \u0635\u0627\u0641 \u06a9\u0631\u06cc\u06ba\/\u062a\u0628\u062f\u06cc\u0644 \u06a9\u0631\u06cc\u06ba<\/strong>: \u0641\u0644\u0679\u0631 \u0628\u0646\u062f \u06c1\u0648 \u062a\u0648 \u0635\u0627\u0641 \u06cc\u0627 \u062a\u0628\u062f\u06cc\u0644 \u06a9\u0631\u06cc\u06ba<\/li> <\/ol>

      Key Parameters<\/strong>:<\/p>

      \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th><\/tr><\/thead>
      Filter Mesh Size<\/td>100 mesh (150 \u03bcm)<\/td><\/tr>
      \u0628\u06c1\u0627\u0624 \u06a9\u06cc \u0634\u0631\u062d\u06d4<\/td>500-1000L\/hr<\/td><\/tr>
      \u0641\u0644\u0679\u0631 \u06a9\u06cc \u0635\u0641\u0627\u0626\u06cc<\/td>\u06c1\u0631 \u0628\u06cc\u0686 \u06a9\u06d2 \u0628\u0639\u062f<\/td><\/tr>
      Filter Replacement<\/td>Weekly or when damaged<\/td><\/tr><\/tbody><\/table><\/figure>

      Step 3: Preheating<\/h3>

      Objective<\/strong>: Warm milk to optimal temperature for homogenization<\/p>

      Operation Procedure<\/strong>:<\/p>

      1. Transfer Milk<\/strong>: Pump filtered milk to preheating tank<\/li>
      2. Set Temperature<\/strong>: Adjust heating system to 40-50\u00b0C<\/li>
      3. Hold Time<\/strong>: Maintain temperature for 20 minutes<\/li>
      4. Monitor<\/strong>: Check temperature every 5 minutes<\/li>
      5. \u0627\u06af\u0644\u06d2 \u0645\u0631\u062d\u0644\u06d2 \u06a9\u06cc \u062a\u06cc\u0627\u0631\u06cc \u06a9\u0631\u06cc\u06ba<\/strong>: Ensure homogenizer is ready<\/li> <\/ol>

        Key Parameters<\/strong>:<\/p>

        \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0646\u0648\u0679\u0633<\/th><\/tr><\/thead>
        \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td>40-50\u00b0C<\/td>\u06c1\u0648\u0645\u0648\u062c\u0646\u0627\u0626\u0632\u06cc\u0634\u0646 \u06a9\u06d2 \u0644\u06cc\u06d2 \u0645\u0648\u0632\u0648\u06ba<\/td><\/tr>
        \u06c1\u0648\u0644\u0688\u0646\u06af \u0679\u0627\u0626\u0645<\/td>20 \u0645\u0646\u0679<\/td>Ensure even heating<\/td><\/tr>
        Agitation<\/td>\u0645\u0633\u0644\u0633\u0644<\/td>Prevent hot spots<\/td><\/tr><\/tbody><\/table><\/figure>

        Step 4: Homogenization<\/h3>

        Objective<\/strong>: Break down fat globules for smooth, uniform texture<\/p>

        Operation Procedure<\/strong>:<\/p>

        1. Preheat Homogenizer<\/strong>: Ensure milk temperature is 60-70\u00b0C<\/li>
        2. Set Pressure<\/strong>: \u06c1\u0648\u0645\u0648\u062c\u0646\u0627\u0626\u0632\u06cc\u0634\u0646 \u062f\u0628\u0627\u0624 \u06a9\u0648 150-250 \u0628\u0627\u0631 \u067e\u0631 \u0627\u06cc\u0688\u062c\u0633\u0679 \u06a9\u0631\u06cc\u06ba<\/li>
        3. Start Machine<\/strong>: \u06c1\u0648\u0645\u0648\u062c\u06cc\u0646\u0627\u0626\u0632\u0631 \u06a9\u0648 \u06a9\u0645 \u0631\u0641\u062a\u0627\u0631 \u067e\u0631 \u0622\u0646 \u06a9\u0631\u06cc\u06ba<\/li>
        4. Monitor<\/strong>: \u062f\u0628\u0627\u0624 \u0645\u06cc\u0679\u0631 \u0627\u0648\u0631 \u062f\u0648\u062f\u06be \u06a9\u06cc \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u06a9\u06cc \u062c\u0627\u0646\u0686 \u06a9\u0631\u06cc\u06ba<\/li>
        5. Process Batch<\/strong>: Run entire batch through homogenizer (approximately 1 hour for 300L)<\/li>
        6. \u0635\u0641\u0627\u0626\u06cc<\/strong>: Flush system with warm water after use<\/li> <\/ol>

          Key Parameters<\/strong>:<\/p>

          \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0627\u062b\u0631<\/th><\/tr><\/thead>
          \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td>60-70\u00b0C<\/td>Lower temp reduces efficiency<\/td><\/tr>
          \u062f\u0628\u0627\u0624<\/td>150-250 \u0628\u0627\u0631<\/td>\u06a9\u0645 \u062f\u0628\u0627\u0624 = \u0632\u06cc\u0627\u062f\u06c1 \u0628\u0627\u0631\u06cc\u06a9 \u0679\u06cc\u06a9\u0633\u0686\u0631<\/td><\/tr>
          \u067e\u0631\u0648\u0633\u06cc\u0633\u0646\u06af \u06a9\u0627 \u0648\u0642\u062a<\/td>~1 hour for 300L<\/td>Depends on capacity<\/td><\/tr><\/tbody><\/table><\/figure>
          \"\u062f\u06c1\u06cc<\/figure>

          Step 5: Pasteurization (Sterilization)<\/h3>

          Objective<\/strong>: \u0646\u0642\u0635\u0627\u0646 \u062f\u06c1 \u0628\u06cc\u06a9\u0679\u06cc\u0631\u06cc\u0627 \u06a9\u0648 \u062e\u062a\u0645 \u06a9\u0631\u06cc\u06ba \u062c\u0628\u06a9\u06c1 \u0645\u0641\u06cc\u062f \u062e\u0635\u0648\u0635\u06cc\u0627\u062a \u0628\u0631\u0642\u0631\u0627\u0631 \u0631\u06a9\u06be\u06cc\u06ba<\/p>

          Operation Procedure<\/strong>:<\/p>

          1. Transfer Milk<\/strong>: \u06c1\u0648\u0645\u0648\u062c\u0646\u0627\u0626\u0632\u0688 \u062f\u0648\u062f\u06be \u06a9\u0648 \u067e\u0627\u0633\u062a\u0648\u0631\u0627\u0626\u0632\u06cc\u0634\u0646 \u0679\u06cc\u0646 \u0645\u06cc\u06ba \u067e\u0645\u067e \u06a9\u0631\u06cc\u06ba<\/li>
          2. 85\u00b0C \u067e\u0631 \u062d\u0631\u0627\u0631\u062a \u062f\u06cc\u06ba<\/strong>: Activate heating system (350# heat-conducting oil or hot water)<\/li>
          3. Hold Temperature<\/strong>: Maintain 85\u00b0C for 30 minutes<\/li>
          4. Monitor<\/strong>: Check temperature every 5 minutes<\/li>
          5. \u0631\u06cc\u06a9\u0627\u0631\u0688<\/strong>: Log time, temperature, and batch number<\/li>
          6. Prepare for Cooling<\/strong>: Ensure cooling system is ready<\/li> <\/ol>

            Key Parameters<\/strong>:<\/p>

            \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0646\u0648\u0679\u0633<\/th><\/tr><\/thead>
            \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td>85\u00b0C<\/td>Standard pasteurization<\/td><\/tr>
            \u06c1\u0648\u0644\u0688\u0646\u06af \u0679\u0627\u0626\u0645<\/td>30 \u0645\u0646\u0679<\/td>For 300L batch<\/td><\/tr>
            Large Batch (>300L)<\/td>40-60 \u0645\u0646\u0679<\/td>Adjust time accordingly<\/td><\/tr>
            \u062d\u0631\u0627\u0631\u062a \u06a9\u0627 \u0630\u0631\u06cc\u0639\u06c1<\/td>Hot water or thermal oil<\/td>Depends on equipment<\/td><\/tr><\/tbody><\/table><\/figure>

            Step 6: Cooling and Inoculation<\/h3>

            Objective<\/strong>: Cool milk to fermentation temperature and add starter culture<\/p>

            Operation Procedure<\/strong>:<\/p>

            1. Activate Cooling<\/strong>: Use cold water for pre-cooling (0.3-0.5 hours)<\/li>
            2. Cool to 45\u00b0C<\/strong>: \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u06a9\u0648 42-45\u00b0C \u062a\u06a9 \u067e\u06c1\u0646\u0686\u0646\u06d2 \u062a\u06a9 \u0645\u0627\u0646\u06cc\u0679\u0631 \u06a9\u0631\u06cc\u06ba<\/li>
            3. Prepare Culture<\/strong>: \u0645\u0648\u062c\u062f \u0622\u063a\u0627\u0632 \u06a9\u0627 \u0645\u0627\u062e\u0630 (2-3% \u062f\u0648\u062f\u06be \u06a9\u06cc \u0645\u0642\u062f\u0627\u0631) \u0645\u0627\u067e\u06cc\u06ba<\/li>
            4. \u062b\u0642\u0627\u0641\u062a \u0634\u0627\u0645\u0644 \u06a9\u0631\u06cc\u06ba<\/strong>\u062b\u0642\u0627\u0641\u062a \u06a9\u0648 \u062f\u0648\u062f\u06be \u06a9\u06cc \u0633\u0637\u062d \u067e\u0631 \u0627\u0633 \u06a9\u06d2 \u0628\u0631\u0627\u0628\u0631 \u0686\u06be\u0691\u06a9 \u062f\u06cc\u06ba<\/li>
            5. Gentle Mixing<\/strong>: Agitate slowly for 5-10 minutes to distribute culture<\/li>
            6. \u0679\u06cc\u0646 \u06a9\u0627 \u0633\u06cc\u0644 \u06a9\u0631\u0646\u0627<\/strong>: \u0641\u0631\u0645\u0646\u0679\u06cc\u0634\u0646 \u0679\u06cc\u0646 \u06a9\u0648 \u0628\u0646\u062f \u0631\u06a9\u06be\u06cc\u06ba \u062a\u0627\u06a9\u06c1 \u0622\u0644\u0648\u062f\u06af\u06cc \u0633\u06d2 \u0628\u0686\u0627 \u062c\u0627 \u0633\u06a9\u06d2<\/li> <\/ol>

              Key Parameters<\/strong>:<\/p>

              \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0646\u0648\u0679\u0633<\/th><\/tr><\/thead>
              Cooling Time<\/td>0.3-0.5 hours<\/td>Use cold water<\/td><\/tr>
              Target Temperature<\/td>42-45\u00b0C<\/td>Optimal for culture<\/td><\/tr>
              Culture Dosage<\/td>\u062f\u0648\u062f\u06be \u0648\u0627\u0644\u06cc \u0645\u0642\u062f\u0627\u0631 \u06a9\u0627 2-3%<\/td>Follow manufacturer instructions<\/td><\/tr>
              Mixing Time<\/td>5-10 \u0645\u0646\u0679<\/td>Gentle agitation<\/td><\/tr><\/tbody><\/table><\/figure>

              Step 7: Fermentation<\/h3>

              Objective<\/strong>: Allow culture to convert lactose to lactic acid<\/p>

              Operation Procedure<\/strong>:<\/p>

              1. Set Temperature<\/strong>: Maintain fermentation tank at 42\u00b0C<\/li>
              2. pH \u06a9\u06cc \u0646\u06af\u0631\u0627\u0646\u06cc \u06a9\u0631\u06cc\u06ba<\/strong>: \u06c1\u0631 \u06af\u06be\u0646\u0679\u06d2 \u0645\u06cc\u06ba pH \u06a9\u06cc \u062c\u0627\u0646\u0686 \u06a9\u0631\u06cc\u06ba (\u06c1\u062f\u0641: 4.5-4.6)<\/li>
              3. Check Consistency<\/strong>: Observe yogurt texture after 4 hours<\/li>
              4. \u0641\u0631\u0645\u0646\u0679\u06cc\u0634\u0646 \u06a9\u0627 \u0627\u062e\u062a\u062a\u0627\u0645<\/strong>: Stop when pH reaches 4.5-4.6 (typically 6-8 hours)<\/li>
              5. Cool Immediately<\/strong>: Reduce temperature to 4-6\u00b0C to stop fermentation<\/li>
              6. Fill\u06cc\u0646\u06af \u06a9\u06cc \u0645\u0646\u062a\u0642\u0644\u06cc<\/strong>: Move fermented yogurt to filling machine<\/li> <\/ol>

                Key Parameters<\/strong>:<\/p>

                \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0646\u0648\u0679\u0633<\/th><\/tr><\/thead>
                \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td>42\u00b0C<\/td>Maintain \u00b10.5\u00b0C<\/td><\/tr>
                \u062e\u0645\u06cc\u0631\u06c1 \u06a9\u0627 \u0648\u0642\u062a<\/td>6-8 hours<\/td>Depends on culture activity<\/td><\/tr>
                Target pH<\/td>4.5-4.6<\/td>Stop fermentation at this point<\/td><\/tr>
                Cooling Temperature<\/td>4-6\u00b0C<\/td>\u0632\u06cc\u0627\u062f\u06c1 \u0641\u0631\u0645\u0646\u0679\u06cc\u0634\u0646 \u0633\u06d2 \u0628\u0686\u06cc\u06ba<\/td><\/tr><\/tbody><\/table><\/figure>

                \u0642\u062f\u0645 8: \u0628\u06be\u0631\u0627\u0626\u06cc\/\u067e\u06cc\u06a9\u0646\u06af<\/h3>

                Objective<\/strong>: Package yogurt into containers for distribution<\/p>

                Operation Procedure<\/strong>:<\/p>

                1. Prepare Filling Machine<\/strong>: \u0631\u0627\u0628\u0637\u06c1 \u0633\u0637\u062d\u0648\u06ba \u06a9\u06cc \u0635\u0641\u0627\u0626\u06cc \u0627\u0648\u0631 \u062c\u0631\u0627\u062b\u06cc\u0645 \u0633\u06d2 \u067e\u0627\u06a9 \u0915\u0930\u0928\u093e<\/li>
                2. Set Fill Volume<\/strong>: \u06c1\u062f\u0641 \u0648\u0627\u0644\u06cc \u0645\u0642\u062f\u0627\u0631 (\u0645\u062b\u0644\u0627\u064b \u06c1\u0631 \u06a9\u067e 200g) \u062a\u06a9 \u0628\u06be\u0631\u0627\u0626\u06cc \u0645\u0634\u06cc\u0646 \u06a9\u0648 \u0627\u06cc\u0688\u062c\u0633\u0679 \u06a9\u0631\u06cc\u06ba<\/li>
                3. Load Containers<\/strong>: \u062e\u0627\u0644\u06cc \u06a9\u067e\/\u0628\u0648\u062a\u06cc\u06ba \u06a9\u0646\u0648\u06cc\u0626\u0631 \u067e\u0631 \u0631\u06a9\u06be\u06cc\u06ba<\/li>
                4. Start Filling<\/strong>: \u0628\u06be\u0631\u0627\u0626\u06cc \u0645\u0634\u06cc\u0646 \u06a9\u0648 \u0641\u0639\u0627\u0644 \u06a9\u0631\u06cc\u06ba<\/li>
                5. Seal<\/strong>: Apply lids or foil seals immediately after filling<\/li>
                6. Label<\/strong>: Apply product labels with date and batch number<\/li>
                7. \u0679\u06be\u0646\u0688\u06cc \u062c\u06af\u06c1<\/strong>: \u0628\u06be\u0631\u06d2 \u06c1\u0648\u0626\u06d2 \u0645\u0635\u0646\u0648\u0639\u0627\u062a \u06a9\u0648 \u0641\u0631\u06cc\u0632\u0631 \u0631\u0648\u0645 \u0645\u06cc\u06ba \u0645\u0646\u062a\u0642\u0644 \u06a9\u0631\u06cc\u06ba (2-6\u00b0C)<\/li> <\/ol>

                  Key Parameters<\/strong>:<\/p>

                  \u067e\u06cc\u0631\u0627\u0645\u06cc\u0679\u0631<\/th>\u0645\u0639\u06cc\u0627\u0631\u06cc<\/th>\u0646\u0648\u0679\u0633<\/th><\/tr><\/thead>
                  Fill Volume<\/td>\u06c1\u0631 \u067e\u0631\u0648\u0688\u06a9\u0679 \u0645\u062e\u0635\u0648\u0635\u0627\u062a \u067e\u0631<\/td>\u00b12% \u062f\u0631\u0633\u062a\u06af\u06cc<\/td><\/tr>
                  Filling Temperature<\/td>4-6\u00b0C<\/td>Maintain cold chain<\/td><\/tr>
                  \u0633\u06cc\u0644\u0646\u06af \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a<\/td>150-180\u00b0C<\/td>\u06c1\u06cc\u0679 \u0633\u06cc\u0644\u0646\u06af \u06a9\u06d2 \u0644\u06cc\u06d2<\/td><\/tr>
                  Storage Temperature<\/td>2-6\u00b0C<\/td>\u062a\u0642\u0633\u06cc\u0645 \u062a\u06a9<\/td><\/tr><\/tbody><\/table><\/figure>

                  Safety Precautions<\/h2>

                  \u0630\u0627\u062a\u06cc \u062d\u0641\u0627\u0638\u062a<\/h3>
                  Precaution<\/th>\u0636\u0631\u0648\u0631\u062a<\/th><\/tr><\/thead>
                  Protective Clothing<\/td>Wear clean uniform, hairnet, gloves<\/td><\/tr>
                  Hand Washing<\/td>Wash hands before handling equipment<\/td><\/tr>
                  Footwear<\/td>Use sanitized, non-slip footwear<\/td><\/tr>
                  Health Check<\/td>No open wounds or illness<\/td><\/tr><\/tbody><\/table><\/figure>

                  Equipment Safety<\/h3>
                  Precaution<\/th>\u0636\u0631\u0648\u0631\u062a<\/th><\/tr><\/thead>
                  \u0644\u0627\u06a9 \u0622\u0624\u0679\/\u0679\u06cc\u06af \u0622\u0624\u0679<\/td>Disconnect power before maintenance<\/td><\/tr>
                  \u06af\u0631\u0645 \u0633\u0637\u062d\u06cc\u06ba<\/td>Allow equipment to cool before handling<\/td><\/tr>
                  Chemical Handling<\/td>\u0635\u0641\u0627\u0626\u06cc \u06a9\u06cc\u0645\u06cc\u06a9\u0644\u0648\u06ba \u06a9\u0648 \u06c1\u0627\u062a\u06be \u0644\u06af\u0627\u062a\u06d2 \u0648\u0642\u062a \u062f\u0633\u062a\u0627\u0646\u06d2 \u067e\u06c1\u0646\u06cc\u06ba<\/td><\/tr>
                  \u0628\u0631\u0642\u06cc \u062d\u0641\u0627\u0638\u062a<\/td>Keep water away from electrical panels<\/td><\/tr><\/tbody><\/table><\/figure>

                  Food Safety<\/h3>
                  Precaution<\/th>\u0636\u0631\u0648\u0631\u062a<\/th><\/tr><\/thead>
                  \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u06a9\u0646\u0679\u0631\u0648\u0644\u06d4<\/td>Monitor and record all temperatures<\/td><\/tr>
                  \u0635\u0641\u0627\u0626\u06cc \u06a9\u0627 \u0634\u06cc\u0688\u0648\u0644<\/td>Follow CIP protocol after each batch<\/td><\/tr>
                  Cross-Contamination<\/td>Separate raw and processed areas<\/td><\/tr>
                  Record Keeping<\/td>Document all production parameters<\/td><\/tr><\/tbody><\/table><\/figure>

                  Daily Operation Checklist<\/h2>
                  \u0679\u0627\u0633\u06a9<\/th>\u0641\u0631\u06cc\u06a9\u0648\u0626\u0646\u0633\u06cc<\/th>\u0648\u0642\u062a<\/th><\/tr><\/thead>
                  Equipment inspection<\/td>Before start<\/td>15 \u0645\u0646\u0679<\/td><\/tr>
                  CIP \u0635\u0641\u0627\u0626\u06cc<\/td>\u06c1\u0631 \u0628\u06cc\u0686 \u06a9\u06d2 \u0628\u0639\u062f<\/td>30-60 \u0645\u0646\u0679<\/td><\/tr>
                  \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u06a9\u06cc \u062a\u0635\u062f\u06cc\u0642<\/td>\u06c1\u0631 2 \u06af\u06be\u0646\u0679\u06d2<\/td>5 \u0645\u0646\u0679<\/td><\/tr>
                  pH \u06a9\u06cc \u062c\u0627\u0646\u0686<\/td>\u0641\u0631\u0645\u0646\u0679\u06cc\u0634\u0646 \u06a9\u06d2 \u062f\u0648\u0631\u0627\u0646<\/td>Every hour<\/td><\/tr>
                  Quality check<\/td>Fill \u0628\u0639\u062f<\/td>10 \u0645\u0646\u0679<\/td><\/tr>
                  End-of-day cleaning<\/td>\u0634\u06cc\u0641 \u06a9\u06cc \u062e\u062a\u0645 \u0622\u0628 \u06c1\u0627\u06ba<\/td>60 min<\/td><\/tr><\/tbody><\/table><\/figure>

                  \u0646\u062a\u06cc\u062c\u06c1<\/h2>

                  Operating a small yogurt production line requires attention to detail, proper temperature control, and strict hygiene practices. By following this step-by-step guide, you can consistently produce high-quality yogurt while maintaining food safety standards. Regular training, documentation, and preventive maintenance are key to long-term operational success.<\/p>

                  Contact Shuliy Machinery<\/strong> for comprehensive operator training programs and technical support for your yogurt production line.<\/p>

                  What is the basic process of yogurt production?<\/h3>

                  \u0628\u0646\u06cc\u0627\u062f\u06cc \u0639\u0645\u0644 \u0645\u06cc\u06ba \u0634\u0627\u0645\u0644 \u06c1\u06cc\u06ba: \u062e\u0627\u0645 \u062f\u0648\u062f\u06be \u06a9\u0627 \u0630\u062e\u06cc\u0631\u06c1 \u2192 \u0641\u0644\u0679\u0631\u06cc\u0634\u0646 \u2192 \u067e\u0631\u06cc\u06c1\u06cc\u0679\u0646\u06af \u2192 \u06c1\u0648\u0645\u0648\u062c\u0646\u0627\u0626\u0632\u06cc\u0634\u0646 \u2192 \u067e\u0627\u0633\u062a\u0648\u0631\u0627\u0626\u0632\u06cc\u0634\u0646 \u2192 \u0679\u06be\u0646\u0688\u0627 \u06a9\u0631\u0646\u0627 \u2192 \u0627\u06cc\u0646\u06a9\u0648 \u0644\u06cc\u0634\u0646 \u2192 \u0641\u0631\u0645\u0646\u0679\u06cc\u0634\u0646 \u2192 \u0628\u06be\u0631\u0646\u0627 \u2192 \u06a9\u0648\u0644\u0688 \u0627\u0633\u0679\u0648\u0631\u062c\u06d4 \u06c1\u0631 \u0645\u0631\u062d\u0644\u06d2 \u0645\u06cc\u06ba \u0645\u062e\u0635\u0648\u0635 \u062f\u0631\u062c\u06c1 \u062d\u0631\u0627\u0631\u062a \u06a9\u0646\u0679\u0631\u0648\u0644 \u0627\u0648\u0631 \u0648\u0642\u062a \u06a9\u06cc \u0636\u0631\u0648\u0631\u062a \u06c1\u0648\u062a\u06cc \u06c1\u06d2.<\/p> <\/div> <\/div>

                  How long does it take to make yogurt in a small production line?<\/h3>

                  A complete production cycle takes approximately 10-14 hours, including 30 minutes for pasteurization, 6-8 hours for fermentation, and 1-2 hours for filling and packaging.<\/p> <\/div> <\/div>

                  What temperature is needed for yogurt fermentation?<\/h3>

                  Yogurt fermentation requires a temperature of 42\u00b0C (\u00b10.5\u00b0C). The fermentation process typically takes 6-8 hours until the pH reaches 4.5-4.6.<\/p> <\/div> <\/div>

                  How do I clean a yogurt production line?<\/h3>

                  \u06a9\u0646\u0628\u0646\u062f\u06c1 CIP (Clean-in-Place) \u0646\u0638\u0627\u0645\u0648\u06ba \u06a9\u06d2 \u0633\u0627\u062a\u06be \u0645\u0642\u0631\u0631\u06c1 \u0635\u0641\u0627\u0626\u06cc \u067e\u0633\u0646\u062f \u06a9\u0631\u06cc\u06ba: \u06af\u0631\u0645 \u067e\u0627\u0646\u06cc \u0633\u06d2 \u067e\u0631\u06cc-\u0631\u0646\u0634\u060c 70-80\u00b0C \u067e\u0631\u06a9\u0627\u0633\u06a9 \u0635\u0641\u0627\u0626\u06cc\u060c \u062a\u06cc\u0632\u0627\u0628\u06cc \u0635\u0641\u0627\u0626\u06cc\u060c \u0627\u0648\u0631 \u0622\u062e\u0631\u06cc sanitization\u06d4 \u06c1\u0631 \u067e\u06cc\u062f\u0627\u0648\u0627\u0631 \u0628\u06cc\u0686 \u06a9\u06d2 \u0628\u0639\u062f \u0635\u0641\u0627\u0626\u06cc \u06a9\u0631\u06cc\u06ba\u06d4<\/p> <\/div> <\/div> <\/div> <\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":11456,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[532,516,602,38],"class_list":["post-11444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-dairy-processing","tag-small-yogurt-production-line","tag-yogurt-operation-guide","tag-yogurt-production-process","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/posts\/11444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/comments?post=11444"}],"version-history":[{"count":15,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/posts\/11444\/revisions"}],"predecessor-version":[{"id":17108,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/posts\/11444\/revisions\/17108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/media\/11456"}],"wp:attachment":[{"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/media?parent=11444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/categories?post=11444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogurt-machine.com\/ur\/wp-json\/wp\/v2\/tags?post=11444"}],"curies":[{"name":"\u0688\u0628\u0644\u06cc\u0648 \u067e\u06cc","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}