The diagram presented delineates the systematic steps involved in the manufacturing of yoghurt.
In summary, the yoghurt production process comprises seven distinct phases, commencing with the initial heating of milk and culminating in the distribution of the final product. This meticulous procedure integrates thermal treatment, bacterial introduction, and refrigeration to produce the desired yoghurt.
Initially, the process involves the heating of milk to a temperature of 90°C for a duration of 30 minutes, thereby facilitating the production of various yoghurt textures. Following this heating phase, the milk is cooled to 44°C. Subsequently, a yoghurt starter containing live bacteria is introduced into the cooled milk, initiating the fermentation process.
The mixture is then maintained at a stable temperature of 37°C for a period of four hours, during which fermentation occurs, transforming the milk into yoghurt. Upon completion of fermentation, the resultant yoghurt is refrigerated to prolong its shelf life. After chilling, additional flavorings, such as sugar and fruits, are integrated into the yoghurt. The final stage of the process entails packaging the flavoured yoghurt into containers, which are subsequently loaded onto trucks for distribution to retailers and consumers.