The diagram shows a seven-step linear process for producing yogurt from milk. Overall, the procedure consists of two main phases: an initial thermal conditioning of the milk, followed by the biological transformation and the finishing steps that result in the final product.
The first phase begins with heating the milk to 90°C (approximately 200°F) for 30 minutes; extending this period leads to a thicker final yogurt. After heating, the milk is cooled to 44°C (roughly 110°F), at which point live bacteria are introduced, marking the transition into the next major stage.
The subsequent phase focuses on conversion. The mixture of milk and microorganisms is held at 37°C (about 100°F) for four hours, allowing the bacteria to trigger fermentation, during which the mixture thickens. Once fermentation is complete, the product is refrigerated to stabilize its texture before sugar or other flavorings are added, if required. The process concludes with packaging the finished yogurt and loading the containers onto trucks for distribution to consumers.
