The diagram below shows the process of yogurt making. Summarise the information by selecting and reporting the main features and make comparisons where relevant.

The diagram below shows the process of yogurt making. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
IELTS Writing Task Chart for The diagram below shows the process of yogurt making. Summarise the information by selecting and reporting the main features and make comparisons where relevant.
The graphic illustrates how
yogurt
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yoghurt
show examples
is made.
Overall
Linking Words
, it is a
seven stage
Add a hyphen
seven-stage
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,
man made
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man-made
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, linear process. It begins with
milk
Use synonyms
being heated to high temperatures and
yogurt
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yoghurt
show examples
being delivered. The
milk
Use synonyms
is
initially
Linking Words
heated for 30 minutes at 90 degrees
celsius
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Celsius
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to achieve ideal thickness as the longer
its
Replace the word
it's
it is
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left on the heat the thicker it gets.
Then
Linking Words
the hot
milk
Use synonyms
is cooled to 44 degrees to allow the
bacteria
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that will be added to remain alive.
Subsequently
Linking Words
, the
milk
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is kept at 37ºC for four hours to allow the
bacteria
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to activate and start breaking down the
milk
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. Once the
bacteria
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has sat in the
milk
Use synonyms
for 4 hours, the
milk
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is kept in the fridge for an
undesclosed
Correct your spelling
undisclosed
amount of time stopping the
bacteria
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activity. After which, sugar and fruits are added to sweeten the
yogurt
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yoghurt
show examples
, which is now ready to be poured into cups and packaged for delivery.

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Introduction: The introduction is missing.
Introduction: The chart intro is missing.
Introduction: The chart intro is missing.
Vocabulary: Replace the words milk, bacteria with synonyms.
Vocabulary: Only 3 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the second paragraph.
Topic Vocabulary:
  • Pasteurized
  • Lactobacillus
  • Streptococcus
  • Fermentation
  • Lactic Acid
  • Acidification
  • Incubation
  • Flavoring agents
  • Cooling
  • Packaging
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