Zhelv Engineering

Yogurt is milk that has had a combination of harmless bacteria added to it, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria cause the milk to ferment and thicken and give it its characteristic tangy taste.

There has traditional yoghurt, Greek yogurt, skyr, ayran, laban, kefir, quark, smetana or crème fraiche on the market, a huge variety of yoghurt products to fit every taste and occasion. And we have the processing solutions to support all of these.

Our technologists and engineers work closely with research institutes, starter culture developers and ingredient suppliers to support you on the front lines of yogurt innovation. With deep knowledge of the essence of yoghurt, we develop processing solutions that give your products the best taste, mouthfeel, texture, stability and appearance every time.