Dairy processing in Cameroon
A simple look at how milk becomes yogurt and why careful handling matters along the way.
A connected dairy chain
Dairy connects producers, collectors, processors, distributors, and customers. FAO's Cameroon case study shows how links between producers and processors can support local dairy enterprise.
Source: FAOFrom milk to yogurt
These are general industry steps, not a description of SOEICAM's specific production process.
1. Collection
Fresh milk must move efficiently from producer to processor. Time and temperature matter because milk is highly perishable.
2. Heat treatment
Pasteurization is commonly used to reduce harmful microorganisms before further processing.
3. Fermentation
Yogurt is made when suitable cultures ferment milk and develop its characteristic taste and texture.
4. Packaging and cold handling
Clean packaging and appropriate storage help protect quality as dairy products move to shops and homes.
Further reading
Explore Yola's formats
See the drinkable and stirred yogurt range from SOEICAM.