GEA Process Engineering (India) Private Limited offers an entire range of plant and machinery for the manufacture of Yoghurt. Yoghurt is generically known as cultured milk as it is derived from the action of bacteria on all or part of the Lactose to produce Lactic acid. The yoghurt manufacturing process involves milk clarification and separation into cream and skim milk, then standardization to achieve the desired fat content. The various ingredients are then blended together in a mix tank equipped with a powder funnel and an agitation system. The mixture is then pasteurized. The mix is then homogenized using high pressure, while thoroughly mixing the stabilizers and other ingredients, homogenization also prevents creaming and wheying off during incubation and storage. Once the homogenized mix has cooled to an optimum growth temperature, the yoghurt starter culture is added. The coagulated product is cooled depending upon the product. Fruit and flavour may be incorporated at this time, then packaged. The product is now cooled and stored at refrigeration temperatures to slow down the physical, chemical and microbiological degradation. 

Various types of Yoghurt are: