The diagram below shows the process of producing yogurt in a factory. Summarize the information by selecting and reporting the main features and make comparisons where relevant. Write at least 150 words.

Various stages in the process of commercial production of

yoghurt

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are sequenced in the given diagram.

Overall

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,

it is clear that

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this

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seven-

step

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process starts with the heating of

milk

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and ends with the distribution of

yoghurt

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packets to various destinations. In the first

step

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,

milk

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is heated in a vessel to a

temperature

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of 90⁰C for about half an hour. The more time the

milk

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remains in the vessel at

this

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regulated

temperature

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, the thicker the

yoghurt

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becomes. In the second

step

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, the

temperature

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of

this

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milk

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is brought down to 44⁰C, and once

this

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temperature

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is attained, live bacteria are inoculated into the

milk

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. In the subsequent

step

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, the

temperature

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of the

milk

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in the vessel is allowed to fall

further

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to room

temperature

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and simultaneously, the mixture is kept undisturbed for around four hours.

After

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this

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stationary period, it is refrigerated and in the penultimate

step

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, sugar and flavours are added. In the final

step

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, the obtained

yoghurt

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is packed in air-tight containers and dispatched to various destinations.