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 describes
the
Correct article usage
apply
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how
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yogurt
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yoghurt
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is made, in terms of
manifacturing
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manufacturing
. The process involves seven steps that, starting from
milk
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, are
requested
Verb problem
required
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to obtain the distributed
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yogurt
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yoghurt
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. During
step
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1
Punctuation problem
1,
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the
milk
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has to be hot until 90 °C, and
addictional
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additionally
30 minutes are required to obtain a thicker product. In
step
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2,
milk
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is cooled until 44 °C, and, after that, live bacteria are added.
Subsequently
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, during
step
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4,
milk
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is
mantained
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maintained
at 37 °C for a period lasting 4 hours.
Therefore
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, it is refrigerated and, after that, sugar and/or fruits can be added.
Finally
Linking Words
, during
step
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7,
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yogurt
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yoghurt
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is stored in single portions and can be distributed for the
sails
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sailors
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. It can be concluded that several hours and different changes of temperature are necessary for the production of
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yogurt
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yoghurt
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.

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Basic structure: Use less body paragraphs.
Common mistake: Your writing should be 150-250 words.
Basic structure: Change the second paragraph.
Basic structure: Change the third paragraph.
Basic structure: Change the fourth paragraph.
Basic structure: Change the fifth paragraph.
Basic structure: Change the sixth paragraph.
Vocabulary: Replace the words yogurt, milk, step with synonyms.
Vocabulary: Only 3 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 fourth paragraph.
Vocabulary: Use several vocabularies to present the data in the fifth paragraph.
Vocabulary: Use several vocabularies to present the data in the sixth paragraph.
Topic Vocabulary:
  • Pasteurized
  • Lactobacillus
  • Streptococcus
  • Fermentation
  • Lactic Acid
  • Acidification
  • Incubation
  • Flavoring agents
  • Cooling
  • Packaging
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