The chart demonstrates a small number of steps in how to produce yogurt
First when the milk is ready the workers will pour it into an hygienic stainless steel vessel not just to maintain it but also to mix it with dry milk, stabilizers , and sugar. This step is called pasteurization, once the mixture is finished it is heated up to 85 degrees at the end of this step. As soon as it has been done with heating the employee will close the vessel to ensure the mixture is in its best condition and get to the second step which is called homogenization. In the stage this batter will be cool down to 42 degrees
When it is finished the mixture will be at stage 3: The fermentation place where the fusion will be stirred with cultures and stops at 7 degrees. After that the mixture will be splitted to smaller jaws for the packaging