The diagram illustrates the series of industrial processes involved in producing yogurt from raw milk. Overall, the manufacture consists of a number of heating, cooling and mixing stages, combined with quality analysis and flavour addition, before the final packaging step.
To begin with, fresh milk is collected and its composition is analysed in terms of solids, fat and protein. Based on the results, the mixture is adjusted and blended with other ingredients. Following this, the milk undergoes pasteurisation, where it is heated in order to destroy harmful bacteria, and then it is cooled. After cooling, the liquid is homogenised, which ensures that the fat droplets are evenly distributed and the texture becomes uniform.
The cooled milk is then inoculated with starter cultures, which are responsible for fermentation. Again, laboratory instruments are used to analyse the mixture and ensure that its composition remains within the desired range. Once fermentation is completed, different flavours and fruit can be added if required. Finally, the yogurt is filled into containers and packaged for distribution.