Yogurt supplier in Bangladesh

Order through Roptan, your yogurt supplier in Bangladesh. Tell us plain or mishti doi, set or stirred, fat, pack and quantity: we source from a verified dairy, check the batch records and lab results on your lot, and deliver it chilled.

Verified sellers
Checked before it ships
Delivered by Roptan

Prefer to deal with suppliers yourself? Post it on the requirement board

Buying yogurt in Bangladesh

Yogurt is milk fermented by lactic bacteria until it thickens and sours. In Bangladesh it is doi: plain doi for cooking and drinks such as borhani, and sweet mishti doi made with sugar or jaggery. Sweet shops, hotels, caterers and retailers buy it, and as a chilled product it is usually bought from a dairy near where it is sold.

Doi spoils when the acidity or the cold chain slips, and a yogurt supplier in Bangladesh should be able to show both. Roptan sources from verified dairies, checks the batch records, acidity and microbiology on your lot, and has it delivered in chilled transport to your kitchen or store.

Kinds of yogurt

Mishti doi

Sweet fermented curd made with milk and sugar or jaggery, set in pots or cups. Choose it for sweet shops and dessert service, and state the sweetener and fat.

Plain set doi

Poured into cups or pots and left to set, so the curd stays firm and spoonable. Choose it for retail and table service.

Stirred yogurt

Fermented in bulk and stirred before filling, so it is smooth and pourable. Choose it for tubs, catering and drinks.

Strained yogurt

Whey drained off for a thick yogurt; some makers add milk powder instead of straining. Ask which method was used.

Yogurt drinks

Lassi, sweet or salted, and borhani, the spiced yogurt drink served with kacchi biryani. Specify sugar, salt, spice and bottle size.

How to specify yogurt

Starter cultures: Yogurt is usually cultured with Streptococcus thermophilus and Lactobacillus bulgaricus. If live cultures are claimed, ask for the count.
Live or heat-treated: Heat treatment after culturing kills the bacteria and extends shelf life. Live yogurt needs the cold chain; heat-treated yogurt suits longer distribution.
Fat and milk solids: Give both. The US definition, a neutral reference, asks at least 3.25 percent fat and 8.25 percent milk solids-not-fat.
Milk base: Fresh milk, recombined milk or milk fortified with powder, which gives a firmer set. Ask that it is declared.
Acidity: The US rule asks pH 4.6 or lower within 24 hours of filling. Heat and acidity are the two barriers that keep pathogens out, so ask for the pasteurisation record too.
Fermentation: Milk is usually held at 30 to 45 °C for 4 to 12 hours; too hot can leave it lumpy or weeping whey. Ask for batch time and temperature records.

Standards and tests for yogurt

21 CFR 131.200: The US federal definition of yogurt: cultures, fat, solids and pH. Not Bangladesh law, but a precise reference when a buyer says full-fat yogurt.
Microbiology per lot: FAO counts microbes among the main dairy hazards, naming Salmonella, Listeria monocytogenes and E. coli O157:H7. Ask for coliforms, yeasts and moulds and Salmonella on the lot.
BFSA and halal: Yogurt sold in Bangladesh falls under the Bangladesh Food Safety Authority (Food Safety Act 2013); halal certification comes from the Islamic Foundation Bangladesh.

What moves the price of yogurt

Milk fat and solids: richer, thicker doi uses more milk per kilogram.
Milk base: recombined milk follows imported powder prices and duty.
Sweetener: sugar or jaggery, and how much, changes the cost of mishti doi.
Pack: clay pots, cups and tubs differ in cost and in breakage.
Cold chain: chilled vans and longer routes add cost.

Lead times and delivery

No typical lead time can be given. Yogurt is usually made to order: fermentation takes hours, but the dairy plans milk, cultures and packs ahead, so a regular weekly order runs more smoothly than a one-off large one. Private-label cups wait for printing. Roptan confirms the dates, delivery days and the minimum order in the quote.

Chilled yogurt goes from the dairy's cold room to your kitchen or shop in an insulated or refrigerated van, as close to your use date as the order allows. We check the temperature at loading and arrival, production dates and seals, and you receive the delivery note, lab results where ordered and a VAT invoice (Mushak 6.3).

Buying yogurt for export

Yogurt and other fermented milks are classed under HS heading 0403. Live, chilled doi suits only short, fast routes by reefer or by air from Dhaka; heat-treated yogurt can travel further. Sea shipments are quoted FOB Chattogram. Documents usually include a certificate of origin, a health certificate where required and halal, and we check your market's dairy import rules first.

What we check for this order

Starter and batch recordsWe check the cultures used and the fermentation time and temperature on the batch sheet.
Acidity and microbiologyWe read the lot's pH and its coliform, yeast and mould results before it leaves the dairy.
Cold chainWe check cold room and van temperatures at loading and on arrival at your door.
Label and base milkWe check the label states sweetener, fat and any powder used, and that dates are printed.

Questions buyers ask

What is the difference between doi and yogurt?

Doi is the Bangla name for yogurt, made by the same lactic fermentation. Mishti doi is sweetened with sugar or jaggery; plain doi is not. Each dairy's doi differs, so state the sweetener, fat, set or stirred style and pack in the order.

Does yogurt need to stay cold?

Live yogurt does, from dairy to plate, because cooling slows spoilage and its cultures are still active. Heat-treated yogurt is treated after culturing to keep longer and can be distributed more widely, but it no longer has live cultures. Tell us which you need.

Why is some doi firmer than others?

Milk solids and method. Straining removes whey, added milk powder raises solids without straining, and set style keeps the curd whole while stirred style breaks it. Fermenting too hot can make it lumpy. Ask how the dairy thickens its doi and approve a sample.

Can I sell doi as Bogurar doi?

Bogurar doi, the traditional sweet yogurt from Bogura, is reported to hold geographical-indication recognition. If a seller uses the name, ask where and how the doi is made, and check with the seller before putting the name on your own label.

How soon will I hear back about dairy products and honey?

Within 48 hours of a complete requirement, with a price and a delivery date. A requirement is complete when it has the quantity, where it is needed and by when.

Who do I deal with?

With Roptan, when Roptan manages the order: we buy from the verified seller and deliver to you. With the supplier directly, when you post on the requirement board and choose a quote yourself.