The key ingredient for producing high quality yogurt is the starter culture that goes into the milk. These cultures or bacteria ferment and produce lactic acid, which acts on the milk protein to give yogurt its texture and taste. Adding the necessary bacteria in a controlled manner is important since the level of acidity during the fermentation process affects the final product. The incubation process takes place inside a sealed hygienic stainless-steel cylindrical vessel equipped with devices that measure and control the temperature, pressure, and pH level. The acid level of the product is monitored until it reaches a pH level of about 4.4 to 4.5. Then, the yogurt is cooled to end the fermentation process.

Frozen yogurt started out as a mixture of milk, cream, sugar, and other ingredients based on a particular recipe. The liquid ingredients are mixed into a vat and heated. After mixing the ingredients, pasteurizing, homogenizing and stirring the yogurt culture in the mixture, you must cool it down slowly. Then, store it in aging tanks inside coolers for about 4 hours. Add other flavorings and pump the mixture to the freezer, where it will agitate until it freezes and achieves the desired overrun. Next, pack the mixture and place it in freezers to continue the freezing process rapidly to form tiny and smooth ice crystals, giving the frozen yogurt its ice cream texture.

Yogurts, like most dairy products, require aseptic filling and sealing. In this case, you sterilize the full yogurt production line including equipment, containers, and packaging material using steam, heat, and other treatments to avoid contamination. Use precise filling machines to fill the containers to prevent drip or spillage. After filling the containers, they are sealed with hygienic lids before being sent for packing. Aside from precise filling and sealing of the containers, conveying these products after filling requires stable handling to minimize the breaking down of physical properties, especially for set yogurts.