<p>Dahi is a widely consumed fermented dairy product, and its quality is largely determined by the fermentation process. However, conventional methods involving separate incubation and cooling, along with inadequate distribution of airflow and excessive product loading in traditional incubators, contribute to non-uniform fermentation. Existing systems often fail to ensure consistent product characteristics, necessitating a more controlled and automated approach to improve dahi production. Despite the significance of these factors, limited studies have explored the impact of these parameters on dahi fermentation. This study addresses these research gaps by using an integrated smart dahi fermentation system with automatic incubation and cooling. This system was optimized based on product capacity, arrangement, and airflow velocity to enhance thermal uniformity and fermentation efficiency. The results of various simulations and experimental analysis demonstrated that the optimized parameters significantly influenced temperature uniformity and minimized temperature gradients, ensuring uniform physicochemical properties. By improving fermentation uniformity, reducing process variability, and ensuring consistent product characteristics along with optimum production capacity, this study provides a scalable approach for automated batch fermentation. The findings contribute to advancements in dairy processing by optimizing fermentation parameters, supporting standardization, and improving quality control and increase efficiency for dahi production.</p>