Companies in the yoghurt and other dairy product processing industry produce items such as yoghurt, powdered milk, whey and lactose. Yoghurt is the most popular product in the industry and its popularity as a healthy breakfast food and as an alternative to dessert foods such as ice cream has made it very marketable.
On a industrial scale the procedure for yoghurt production follows: preparation and standardisation of milk, pasteurisation, homogenisation, cooling to incubation temperature for inoculation with starter culture, fermentation, post-fermentation treatment i.e. adding additive such as flavouring, fruit addition, refrigeration and packaging.
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