Raw milk is received from tank trucks, cooled and stored in silo tanks. The raw milk is separated into cream and skim milk fractions, then blended to the correct butter fat concentration for the specific recipe. Dry ingredients are added to complete the yogurt base batching process. The yogurt base is pasteurized in a WCB pasteurizer to remove any microorganisms that could spoil the product. A portion of the base is sent to tanks where starter culture is incubated. For cup set yogurt, the starter culture is added to the yogurt base and warmed in a WCB plate heat exchanger while being pumped to the cup filler. The yogurt is fermented and cooled in the cups. For blended yogurt, the starter culture is added to the base in fermentation vats. It is fermented for the proper time and then cooled in a WCB plate heat exchanger cooler while being transferred to surge vats by a Waukesha positive displacement pump. The yogurt is then continuously blended with aseptically stored fruit metered by a Waukesha positive displacement pump and sent to the filler.