High quality pasteurized milk free from preservatives, chemical residues and antibiotics is preheated to about 50 degrees centigrade to allow for the mixing of ingredients i.e. sugar, stabilizer or milk skim powder. It is then batch pasteurized to 90 degrees centigrade for 30 minutes before being cooled to inoculation temperatures i.e. 43 degrees when starter culture is added. It is then incubated at that temperature for 6 hours as acidity development is monitored by the quality personnel. Then yoghurt coagulum is agitated after attaining the right acidity and at the same time cooled to below 20 degrees.
Yoghurt is then cooled, flavoured and colour added before packing.