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

are sequenced in the given diagram.

Overall

,

it is clear that

this

seven-

step

process starts with the heating of

milk

and ends with the distribution of

yoghurt

packets to various destinations. In the first

step

,

milk

is heated in a vessel to a

temperature

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

milk

remains in the vessel at

this

regulated

temperature

, the thicker the

yoghurt

becomes. In the second

step

, the

temperature

of

this

milk

is brought down to 44⁰C, and once

this

temperature

is attained, live bacteria are inoculated into the

milk

. In the subsequent

step

, the

temperature

of the

milk

in the vessel is allowed to fall

further

to room

temperature

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

After

this

stationary period, it is refrigerated and in the penultimate

step

, sugar and flavours are added. In the final

step

, the obtained

yoghurt

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