The diagrams illustrate the production of yogurt.
It is clear from the diagram that there are four stages in the process of making yogurt. Mixtures of the substance are exposed to different temperature, formed into yogurt and then packaged.
At the first stage of producing yogurt, milk is 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.
The next stage 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. The fermented yogurt is packaged into containers, completing the production process. This packaging phase ensures the yogurt is hygienically sealed and ready for distribution.