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ABSTRACT AN energy accounting study was conducted and the energy intensive operations were identified in yogurt and sour cream manufacturing. Heating of the yogurt base by injecting steam directly into the product required 80 percent of all the energy. When yogurt was heated by recirculated hot water the energy consumption was reduced by 59 percent. All handling and packaging operations used only 6 percent of the total energy with one-half of this being used by the carton shrink-wrap machine for yogurt processing. Because of the need for less heating, the manufacture of sour cream, excluding pasteurization and cold storage, used 287 kJ/kg product or only one-fourth the energy, 1224 kJ/kg product used for yogurt manufacture.