The flowchart illustrates the process by which yoghurt is manufactured. Overall, there are four main stages, involving pasteurization, homogenization, fermentation, and packaging to produce yoghurt.
In the first phase of the process, once a large hygienic stainless steel vessel with original milk has been prepared, some important materials, including the stabilizers, dry milk, and sugar, are added to it. After that, this mixture is heated at a temperature of 85 degrees Celsius to be pasteurized. Having been heated, the blend is sealed to be cooled to the temperature of 42 degrees Celsius, where the homogenization is occured.
After being cooled, the cooler mixture is then inserted with some cultures and stirred steadily until reaching 7 degrees Celsius to become yoghurt. This is a pivotal stage for a healthy intestine of a consumer and to generate the indulgent flavour of yoghurt. Once it has been fermented in a specific duration, yoghurt is then packaged in assembled pots, and these pots are ready to be consumed as a daily product.