Yogurt & Cheese Production Turnkey Full Factory capable of producing up to 300 tons per day.  Line includes:

1. Milk Reception and Storage:

Raw milk is received and stored in designated tanks, undergoing quality checks for purity and composition.

2. Milk Processing:

The milk goes through pasteurization to eliminate harmful bacteria. It’s then homogenized to ensure uniformity in fat distribution.

Milk processing within the Yogurt & Cheese Production Turnkey Full Factory involves several crucial steps aimed at ensuring quality and consistency in the final dairy products:

  • Pasteurization: This vital process involves heating the raw milk to a specific temperature for a set duration to eliminate harmful bacteria and pathogens without significantly altering the milk’s taste or nutritional value. The pasteurization stage enhances product safety and shelf life.  The primary goal of standardization is to achieve consistent fat levels in the milk used for various dairy products. Different dairy products, such as yogurt or cheese, often require specific fat content to achieve the desired taste, texture, and mouthfeel.
  • Homogenization: After pasteurization, the milk undergoes homogenization to break down the fat globules and disperse them evenly throughout the liquid. This process prevents the cream from separating, creating a consistent texture and mouthfeel in the final products.
  • Standardization: In some cases, the milk’s fat content might need adjustment to meet specific product requirements. Standardization involves altering the fat content by blending different milk streams to achieve the desired fat percentage.
  • Quality Control: Throughout these processes, rigorous quality checks are conducted to ensure that the milk meets industry standards and complies with regulatory requirements. These checks include testing for fat content, protein levels, and overall purity.
  • Storage: Once processed, the milk is stored in designated tanks under controlled conditions, maintaining its freshness and quality until it’s ready for further processing into yogurt or cheese.

Milk processing machinery involved in this phase includes pasteurizers, homogenizers, separators, and storage tanks, all meticulously designed to handle large volumes of milk efficiently while maintaining product integrity.

The efficiency and precision of these milk processing steps are fundamental in ensuring the high quality and safety of the final dairy products.

3. Yogurt Production:

  • Fermentation: Inoculation with yogurt cultures in large fermentation tanks under controlled conditions.
  • Cooling: Cooling the fermented mixture to halt the fermentation process.
  • Flavoring and Packaging: Addition of flavors (if required) and packaging into containers of various sizes.
  • Key Aspects of Yogurt Production:
    1. Fermentation Tanks: Large stainless steel tanks equipped with temperature control mechanisms for the optimal growth of bacterial cultures.
    2. Quality Control: Continuous monitoring of pH levels, acidity, and taste to ensure consistency and quality.
    3. Packaging Equipment: Automated machines for efficient and hygienic packaging of yogurt into various containers.

    Advantages of Automated Systems:

    • Efficiency: Automated systems streamline the production process, enhancing productivity and consistency.
    • Hygiene: Closed systems minimize contamination risks and ensure the hygiene of the final product.
    • Customization: Versatility to produce different yogurt types, flavors, and packaging sizes.

    Yogurt production in a full-scale factory involves a blend of precision, quality control, and technology to create the creamy, delicious yogurt enjoyed by consumers worldwide.

4. Cheese Production:

Cheese production involves a fascinating process that transforms milk into a diverse range of cheeses with distinct flavors, textures, and characteristics. Here’s a comprehensive breakdown of the key steps involved:

Milk Selection and Quality Check:

  • High-quality milk is essential for cheese production. The milk’s quality, including fat content and purity, is thoroughly inspected before use.

Coagulation (Curding):

  • Addition of Starter Cultures: Specific bacteria cultures and sometimes rennet enzymes are added to the milk to begin the coagulation process.
  • Curds and Whey Separation: As the milk coagulates, it forms curds (solid) and whey (liquid). The curds contain proteins and fats crucial for cheese formation.

Curd Processing:

  • Cutting and Heating: The formed curds are cut into smaller pieces to release more whey. Heating these curds helps control moisture and develop specific cheese textures.
  • Draining and Pressing: The whey is drained, and the curds are pressed into molds to give the cheese its shape. The duration and pressure applied during pressing influence the cheese’s texture and density.

Ripening (Aging):

  • Salt Application: Salting the cheese enhances flavor and helps control bacterial growth.
  • Aging: Cheeses are aged in controlled environments with specific temperature and humidity conditions. During this period, enzymes and bacteria interact with the cheese, developing its flavor, texture, and aroma.

Packaging and Storage:

  • Once the aging process is complete, the cheese is packaged in various formats – wheels, blocks, slices – and stored in suitable conditions to maintain its quality.

Key Aspects of Cheese Production:

  • Cheese Vats and Presses: Specialized equipment for curd processing, cutting, draining, and shaping the cheese.
  • Aging Rooms: Controlled environments with specific temperature and humidity settings for cheese maturation.
  • Quality Control: Monitoring pH levels, moisture, and flavor development throughout the production and aging stages.

Variety in Cheese Production:

  • Different cheese types (cheddar, mozzarella, brie, etc.) require unique processes and aging periods, resulting in a vast array of flavors and textures.

Advantages of Traditional and Modern Methods:

  • Traditional Techniques: Often used for artisanal cheeses, emphasizing handcrafted processes and specific aging conditions.
  • Modern Technology: Automation and precise controls ensure consistency and efficiency in larger-scale cheese production.

5. Packaging and Storage:

Both yogurt and cheese products are packaged, labeled, and stored in appropriate conditions for distribution.

Packaging and storage play pivotal roles in maintaining the quality, freshness, and shelf life of dairy products like yogurt and cheese. Here’s an in-depth exploration of these crucial aspects:


1. Yogurt Packaging:

  • Containers: Yogurt is typically packaged in various containers like cups, tubs, or pouches made from food-grade materials like plastic or cardboard.
  • Sealing: Sealing machines ensure the containers are securely closed to prevent contamination and preserve freshness.
  • Labeling: Automated labeling systems apply product information, including expiration dates, nutritional details, and branding, facilitating easy identification for consumers.

2. Cheese Packaging:

  • Wrapping: Different cheeses require distinct packaging methods. Some are vacuum-sealed in plastic, while others, like artisanal cheeses, may be wrapped in wax paper or cloth.
  • Labeling: Cheese packaging includes labels indicating the type of cheese, production date, aging period, and storage instructions.


1. Yogurt Storage:

  • Refrigeration: Yogurt is stored at controlled temperatures, usually refrigerated, to maintain its texture, taste, and extend shelf life.
  • Cold Chain Management: Ensuring that yogurt remains within specific temperature ranges throughout storage and transportation is crucial to preserving its quality.

2. Cheese Storage:

  • Aging Rooms: Different cheeses require varying aging conditions, including temperature, humidity, and air circulation, in specialized aging rooms or caves.
  • Refrigeration: Some cheeses need refrigeration, especially after they’re opened, to prevent spoilage and maintain flavor.

Importance of Packaging and Storage:

  • Preservation of Quality: Proper packaging safeguards against contamination, moisture loss, and exposure to air, preserving the taste and texture of dairy products.
  • Prolonged Shelf Life: Suitable packaging and storage conditions extend the shelf life of dairy products, ensuring they reach consumers in optimal condition.
  • Consumer Convenience: Clear labeling and appropriate packaging sizes enhance consumer convenience, making products easy to identify and use.

Advanced Technology:

  • Automated packaging lines equipped with sensors and controls ensure precision and efficiency in packaging processes.
  • Cold storage facilities with climate control systems maintain ideal conditions for preserving dairy products.

Sustainable Packaging Trends:

  • Many dairy producers are adopting eco-friendly packaging options, such as recyclable materials or biodegradable packaging, aligning with environmentally conscious consumer preferences.

Effective packaging and storage practices are integral in safeguarding the quality, freshness, and longevity of yogurt and cheese, ensuring that consumers receive dairy products at their best.


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Machinery Involved:

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For further inquiries or to explore our Yogurt & Cheese Production Turnkey Full Factory solutions tailored to your needs, please contact us today. Let’s elevate your dairy production capabilities together!

5 reviews for Yogurt & Cheese Production Turnkey Full Factory up to 300 Tons/day

  1. Amara, Morocco

    Sezmak’s tech ensures perfection! Highly efficient!

  2. Owen, New Zealand

    Almost perfect, minor refinements expected.

  3. Ben, Germany

    Almost perfect, minor adjustments required.

  4. Dusan, Serbia

    Remarkable! Does exactly what it promises. A game-changer!

  5. Riley, United States

    The machinery from Sezmak Process guarantees excellence! With innovative technology, it ensures superior output with precision and reliability. Highly recommend for seamless production lines!

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Sezmak Process, based in Turkey, is a renowned manufacturer and exporter of Food Production, Filling, and Packing machines.

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