The configuration process of a yogurt production line is as follows: low-temperature storage (refrigeration tank) – filtration (single/double filtration) – preheating (preheating tank), homogenization (high-pressure homogenizer), sterilization (pasteurization tank), cooling (precooling tank), fermentation (yogurt fermentation tank), low-temperature storage (refrigeration tank), and filling (bag, bottle, and cup filling machines). The fermented yogurt is liquid yogurt, also called stirred yogurt, and needs to be stored at a low temperature of 2-6°C, with a shelf life of 7-14 days.