The size can be customized according to specific requirements and can be either vertical or horizontal. It is primarily used for low-temperature storage of raw dairy products before processing, with a preservation temperature maintained between 0-4°C.

Heating the cooled raw milk (0-4℃) to 60-65℃ (optimal homogenization temperature) makes it easier for the milk fat globules to be broken down by the homogenizer, preventing the finished product from separating and resulting in a smoother texture for milk/yogurt.

The role of the homogenizer is to break down and refine the large fat globules and protein spheres in milk, dispersing them more evenly throughout the milk, which enhances the smoothness and texture of the milk.

The pasteurization tank is made of three-layer stainless steel, equipped with a stirring system and automatic temperature control. The sterilization temperature is adjustable between 40-90°C, with water cooling to around 40°C.

The yogurt fermentation tank features a three-layer stainless steel structure with stirring function, touch screen control, and an automatic temperature control system. The fermentation temperature is adjustable within a constant range of 40-60°C, and the fermentation time is adjustable.

It connects sterilization/fermentation cooling with finished product warehousing, and is responsible for automatically and quantitatively filling qualified milk or yogurt into containers such as cups, bottles, and bags and sealing them.