Major companies often use assembly lines specifically dedicated to frozen yogurt production. Milk products and stabilizing agent(s) are combined and homogenized. At 32°C, the yogurt culture is added. The mix remains at this temperature until it sets and is ready for cooling. After that, the mix is cooled at a temperature of 0 to 4°C. Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled at a temperature of −6 to −2°C. To create extra volume and smooth consistency, the air is incorporated into the yogurt as the mixture is agitated. With a sufficient amount of air in it, the yogurt gets rapidly frozen to prevent the formation of large ice crystals, and then stored in a cold place to be shipped.
