The diagram demonstrates the various stage in producing yoghurt.
It is clear from the diagram that there are four stages in the process of making yoghurt. Mixtures of substance are exposed to different temperature. Formed into yoghurt and then packaged.
At the first stage of producing yoghurt, milk poured into a hygienic stainless steel vessel. It then undergoes two processes: pasteurisation and homogenisation. During pasteurisation, the milk is heated to 85°C to kill harmful bacteria. Subsequently, it is homogenised to ensure a consistent texture.
Over the course of the second involves fermentation. The pasteurised and homogenised milk is cooled to 42°C and inoculated with yoghurt cultures. This process transforms the liquid milk into a thick, semi-solid yoghurt. Finally, the fermented yoghurt is cooled to 7°C to halt the fermentation process. It is then packaged into containers and stored in refrigerated conditions.