The process diagram below describes the various steps involved in yoghurt manufacture.
Overall, yoghurt production follows a seven-step linear process which begins with milk as the raw material and ends with yoghurt as the finished product. The whole procedure is a man-made process that relies on heat, cooling, bacteria and refrigeration to achieve the end result.
To begin with, milk is poured into a vessel and heated up at ninety degrees celsius for 30 minutes noting that the longer the time duration the thicker the yoghurt would be. Afterwards, the milk is left to cool at 44C, after which a yoghurt starter comprising of live bacteria is introduced into the milk.
Subsequently, the milk containing live bacteria is left at a temperature of 37°C to sit for four hours allowing fermentation to occur. Once this step is complete, the mixture is then refrigerated. After the chilling process, flavorings such as sugar and fruits, in this case strawberries for taste. The final step involves the flavored yogurt being packaged into cups or bowls and then loaded onto trucks for transportation and distribution to consumers.