1. Preheating: This step is the first step in yogurt production, and the raw milk will be preheated to ensure the proper temperature.
2. Filtering: The preheated raw milk will pass through a filter to remove impurities and undesirable components.
3. Homogenization: The filtered raw milk needs to be homogenized, that is, the fat balls are broken by a homogenizer to make the taste more delicate.
4. Sterilization: pasteurize the homogenized raw milk to kill pathogenic bacteria and harmful microorganisms.
5. Cooling: The sterilized raw milk needs to be cooled to a suitable temperature to provide a good environment for the subsequent fermentation process.
6. Ingredients: Add proper amount of sugar, stabilizer and other ingredients to the cooled raw milk to adjust the taste and texture.
7. Fermentation: The raw milk after batching is fermented under appropriate temperature and humidity conditions to produce fermentation products such as lactic acid.
8. Low temperature storage: Fermented yogurt needs to be stored at low temperature for a period of time to increase flavor and taste.
9. Filling: The stored yogurt will be filled into the designated container after passing the inspection.
The above information is for reference only. For more useful information, please consult professional technical workers or read professional books.