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.

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.
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The diagram illustrates the manufacturing process of
yoghurt
Use synonyms
.
Overall
Linking Words
, the production of
yoghurt
Use synonyms
consists of seven steps and two stages beginning with boiling
milk
Use synonyms
and ending with pouring
yoghurt
Use synonyms
into special cups for
further
Linking Words
transportation. The main ingredients are
milk
Use synonyms
, live bacteria, and sugar. The first step takes thirty minutes
while
Linking Words
the fourth step lasts four hours. The whole process can be done manually except for transportation. In the first stage,
milk
Use synonyms
is boiled at 90 degrees, making
yoghurt
Use synonyms
more thicker and
then
Linking Words
the temperature is reduced to 44 degrees to cool the
milk
Use synonyms
.
After
Linking Words
this
Linking Words
, consistency is added to a live bacteria and
subsequently
Linking Words
needs to stand at 37 degrees for four hours after it is put in the fridge. In the second stage, the cold
yoghurt
Use synonyms
is included with sugar and
then
Linking Words
poured into special cups which is the final step to be ready for shops to sell.
Submitted by almirasartayeva on

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Basic structure: Change the third paragraph.
Basic structure: Change the fifth paragraph.
Vocabulary: Replace the words yoghurt, milk with synonyms.
Vocabulary: Only 4 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the second paragraph.
Vocabulary: Use several vocabularies to present the data in the third paragraph.
Vocabulary: Use several vocabularies to present the data in the fifth paragraph.
Topic Vocabulary:
  • pasteurization
  • fermentation
  • bacterial cultures
  • incubation
  • optimal temperature
  • thickens
  • distinctive texture
  • cooled
  • additional ingredients
  • packaged
  • sealed
  • distribution
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