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The image shows steps: 1) step one in the creation of yoghurt: step four in the creation of yoghurt: step five in the creation of yoghurt: add the bacteria to the liquid milk to ferment, 3) the creation of yoghurt: 2) put the milk in cartons, 4) boil the milk to 100°C to produce thickening, packaging it for customers for consumption, 5) step two in the creation of yoghurt: cool the milk rapidly, 6) step three in production, storage and cooling process and 3 hours pasteurisation.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the steps in the production of manufacturing yogurt. It is quite evident that adding live bacteria, and flavour and sugar are the main steps to make perfect yogurt.
It can be clearly seen from the diagram a bit of all take a big container and add milk in it and heated for 30 minutes to make the pasteurized yogurt at 90°C. Thereafter, we add live bacteria in milk. After when the milk is hot at 112°F. Then, keep the container for 4 hours at 37°C temperature 37°C.
Furthermore, Now for cooling kept the container in refre freeze at a certain degree. After that add sugar and flavour in the container. As a result, yogurt are transfer to a small label container and at the end yogurt is delivery to at other places with any modes of transportation.
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