The invention describes a system of industrial production of strained yogurt which enables the natural straining by means of separation means, with the optimal use of the raw material, with the least possible stressing of the raw material and with the minimum possible loss of useful ingredients in the whey which is removed after straining and with the optimal stability of the characteristics of the final product, in each production batch. The invention describes the critical conditions of processes upstream of (namely before) the straining process, such as the physiochemical features of the raw milk, conditions of pasteurization and homogenization, conditions of incubation etc and the stacks of suitably selected and positioned membranes that are used for the straining, so that the final strained yogurt has the desired physiochemical features (proteins, fat, total solids) upon its exit from the straining rig. During the straining process, the yogurt is consecutively strained at least twice and the process is complemented by the stages downstream of (namely after) the straining, such as the conditions of cooling, storage before packaging, packaging conditions etc., which also are critical factors in order to realize the final outcome.La invención describe un sistema para la producción industrial de yogurt labneh que permite la colación natural mediante un medio de separación, con el uso óptimo de materia prima, con la menor tensión posible de la materia prima y con la menor pérdida posible de ingredientes útiles en el suero que se remueve después de la colación y con la estabilidad óptima de las características del producto final, en cada lote de producción. La invención describe las condiciones críticas del proceso con anterioridad (es decir, antes) del proceso de colación, como las características fisicoquímicas de la leche cruda, las condiciones de pasteurización y homogeneización, las condiciones de incubación etc., y las pilas de las membranas adecuadamente selec
