Yoghurt and other fermented or acidified milk and cream

cpc code 22230 covers the production of yoghurt and other fermented or acidified milk and cream products. This industry plays a vital role in the dairy sector, providing a range of nutritious and versatile dairy items that are in high demand globally. Yoghurt and similar fermented milk products are not only popular consumer goods, but also serve as key ingredients in the manufacture of a wide array of food and beverage items.

The production of yoghurt and other fermented or acidified milk and cream involves the controlled fermentation of milk using specific bacterial cultures. This process transforms the lactose in milk into lactic acid, resulting in the characteristic tangy flavor and thick, creamy texture of yoghurt. Pasteurization, homogenization, and the addition of stabilizers are also common steps in the manufacturing process to ensure consistent quality and shelf life.

The primary inputs for this industry are raw milk, bacterial cultures, and various additives such as fruit, sweeteners, and stabilizers. Specialized equipment like pasteurizers, fermentation tanks, and packaging machinery are also essential for the efficient production of these dairy products.

The main outputs of this industry are yoghurt, kefir, sour cream, and other fermented or acidified milk and cream products. These items are widely used as standalone consumer goods, as well as ingredients in the production of 22210 Cheese and curd, 10720 Ice cream and other edible ice, and a variety of baked goods and desserts.