Yakult Block

Distribution Our trucks will deliver Yakult to supermarkets,
stores, and schools around you. You can also
grab it from our Yakult Ladies!

Filling, Capping &
Sealing Machine The bottles are filled with Yakult at a rate of
30,000 bottles/hour before they are capped
and sealed with aluminium foil.

Packing Machine The bottles of Yakult are shrink-wrapped
in polypropylene into single flavour or
mixed flavours packs.

Cold Room Stored at about 2-5°C, up to 1.4 million
bottles of Yakult will be sorted out
according to their batch of production.

Quality Control To check the taste of the drink, we use:

A reflectometer to check the sweetness
PH meter to check the sourness
The pour plate method to count
how many bacteria there are

Storage Tank The milk becomes sour after fermentation, so
syrup is added to counteract the sourness.
The mixture is kept at concentrated form and
chilled to 5 °C.

Mixing Tank The mixture is diluted with sterilised
water. Natural flavours and permitted
colouring will be added at this stage for
flavoured Yakult.

Bottle Moulding Machine Our polystyrene bottles are moulded at the
speed of 7000 bottles/hour. They will then
be transported by a clean air blower
through a duct to the bottle storage tank.

Selector Machine The empty bottles are arranged
in an upright position.

Printing Machine A red instant drying ink that only
requires 2 seconds to dry is used to
print Yakult’s logo and other
information on the bottles.

Dissolving Tank Our skimmed milk powder is
mixed with lukewarm water.

Seed Tank Leaving the L. paracasei strain
Shirota in the seed tank overnight
enables it to multiply.

Culture Tank A mixture of skimmed milk powder and
glucose is stored at the optimum
temperature for bacterial growth. This is
where fermentation takes place.

Homogeniser The stum will pass through a
high-pressure machine that
makes its texture smooth.

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