Salvin Industries' Yogurt Plant is the best machine to make plain, sweet, or fruit yogurt. People eat yogurt every day for good health, and our machine helps you make premium quality yogurt easily.
First, the machine boils the milk to remove bad germs. Then it mixes the milk very well so the yogurt becomes creamy. We add the yogurt culture and pack it. The machine keeps the temperature perfect so the yogurt sets beautifully.
Our advanced machine makes sure no water comes on top of the yogurt. Whether you want to make thick set yogurt or flavored stirred yogurt, our plant handles everything automatically and saves labor costs.
High Yield
Maximum product extraction
Hygienic Process
SS316 food-grade contact parts
Perfect Texture
Advanced refining tech
PLC Control
Fully automatic operation
Comprehensive Guide
A Simple Guide to Commercial Yogurt Production
A very simple guide to making packed Yogurt.
Why Start This Business?
Daily Use: People eat yogurt every day for good health and strong digestion.
Many Options: You can make plain yogurt, sweet yogurt, or fruit yogurt.
Big Market: Everyone wants clean, packed yogurt now. It is a very safe business.
How Do We Make It?
Step 1: Cleaning Milk. We boil and pasteurize the milk to kill all bad germs.
Step 2: Adding Culture. We add good yogurt bacteria (culture) to the warm milk.
Step 3: Setting. We pack it in cups and keep it in a warm room. The yogurt sets perfectly.
Why Choose Salvin Machine?
No Water on Top: Our machine controls temperature so well that water never separates from the yogurt.
Thick & Creamy: Your yogurt will always look and taste premium.
Fully Automatic: Very less labor required. The machine handles everything.
Process Flow
Plant Workflow
A streamlined and fully integrated processing workflow designed to transform raw materials into premium-quality packaged product.
Raw Milk Reception
Clarification
Homogenization
Pasteurization
Inoculation
Cooling & Stirring
Automatic Filling
Machinery Used
Core Equipment
01
Milk Reception Unit
Hygienic intake and chilling of raw milk.
02
Clarifier & Standardizer
Precise fat standardization and cleaning.
03
Fermentation Tanks
Temperature controlled incubation and fermentation.
04
Cooling & Stirring Tank
Controlled cooling and gentle stirring for perfect texture.
05
Automatic Cup Filling
High-speed automatic cup filling and sealing.
06
Carton Packing Machine
Automated end-of-line carton packaging and palletizing.
FAQs
Frequently Asked Questions
Everything you need to know about our Fully Automatic Yogurt Plant.
Whey separation is prevented by our precise homogenization and exact temperature-controlled incubation vats, which ensure the protein structure sets perfectly.
Yes, our turnkey solution is highly versatile. It features specialized gentle agitators that can blend in fruit pulp or flavors without breaking the delicate curd structure of stirred yogurt.
Yes, the entire plant is equipped with a fully automatic CIP (Clean-In-Place) system, ensuring maximum hygiene without manual intervention.
The plant integrates with fully automatic rotary or linear cup filling and sealing machines, as well as pouch filling systems, depending on your market needs.
Industrial Gallery
Plant Gallery
Milk Reception Unit
Our Advantage
Why Choose SALVIN
Turnkey Solutions
End-to-end processing solutions from design and manufacturing to installation and commissioning.
Food Grade Design
SS304/SS316 contact parts with hygienic construction for food-safe processing.
Energy Efficient
Optimized systems designed to reduce power consumption and improve productivity.
Low Maintenance
Robust industrial construction ensuring long service life and minimal maintenance.
Automation Ready
PLC-based automation and intelligent controls for consistent production.
After Sales Support
Dedicated technical support, spare parts assistance and service guidance.
Ready to Build Your Yogurt Production Plant?
Get a customised project proposal with capacity recommendations, plant layout, equipment list, timeline, and investment estimate — all tailored to your specific requirements.
