Yogurt manufacturing begins with the selection of high-quality milk, which is then pasteurized to eliminate harmful bacteria. After cooling, specific starter cultures containing beneficial bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added. This mixture is incubated at a controlled temperature, allowing fermentation to occur, which thickens the milk and develops the yogurt's flavor. Once fermentation is complete, the yogurt is cooled to stop the process. It can then be flavored or sweetened, depending on the desired product. Finally, the yogurt is packaged in containers for distribution, ensuring it remains fresh for consumers.