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Prepares raw milk to the required fat and SNF levels.
Ensures proper pasteurization for safety and shelf life.
Provides consistent milk quality for downstream fermentation.
Double-jacketed, SS304/SS316 construction for durability.
Temperature-controlled for precise fermentation conditions.
Promotes uniform bacterial growth for curd and yoghurt production.
Rapid cooling post-fermentation to halt bacterial activity.
Stabilizes the product before further processing.
Maintains ideal conditions to preserve texture and taste.
Designed for uniform mixing of fruit pulp, sugar syrup, stabilizers.
Suitable for preparing flavoured lassi and stirred yoghurt.
Maintains product consistency without compromising texture.
Automated filling into cups, jars, or bottles.
Hygienic design ensures contamination-free packaging.
Leak-proof sealing with accurate volume control.
Maintains final products at < 4°C for freshness.
Suitable for storing packaged dairy products pre-dispatch.
Preserves shelf life and prevents spoilage.
Thick, traditional curd made using controlled fermentation in individual cups or tubs.
Smooth-texture yoghurt stirred post-fermentation, ideal for cups and tubs.
High-protein yoghurt produced by straining whey for a rich, creamy texture.
Yoghurt mixed with fruit pulp, flavours, or sweeteners for value-added dairy products.
Prepared using blending systems for uniform taste and texture.
Liquid yoghurts processed for on-the-go formats in bottles or pouches.
