Yogurt is pasteurized with fresh milk as raw material. Low temperature sterilization at about 72-85 ℃ can kill harmful bacteria in milk, and then ferment into yogurt in the fermentation room. The mixing tank can be configured to make stirred flavor yogurt.
The raw materials can be milk, goat's milk, yak's milk, camel's milk, etc. after fermentation and homogenization, they can be directly filled.