Process Description Assignment Essay Example | Topics and Well Written Essays - 500 words

Process Description Assignment - demonstrate ExampleYoghurt is prepared from take out received by the company at the plant from our divers(prenominal) supply pool form all over the country. Processing is carried out by the companys specially trained process attendants and technicians. Hygiene and sterility of the plant are a necessity, which compels the company to use exceptionally high standards. Technology and microbiological aspects of the plant are contained in the laboratory manuals, which will be availed at request to any officer.Reception the road ice chester collecting draw from the farms is usually dispatched with a team up of mobile lab technicians. Milk is assessed at the collection units for quality, to ensure that no additives have been introduced in to the milk. The tranquil milk is treated with preservatives of the recommended type and accurate quantity.Storage at the plant, the milk is deposited into a storage tank with controlled temperature and sterility. St erility is ensured by killing harmful micro-organisms that tamper with yoghurt quality using antimicrobial (microorganism killer) agents.Secondly, milk is introduced into the pasteurizing vat ( sleeping room using steam and high pressure to cook milk) and fermented after cooling. Fermentation is done by introduction of specific types of yoghurt fermenting bacteria species (Streptococcus thermophilus and Lactobacillus delbrueckii) (Tamine, 224). The pasteurized and fermented milk is then introduced into the mixing chamber where standardization processes are carried out to ensure that the desired quality of the milk is achieved. The various types of standardization procedures mingled areFat content milk butter content is usually between 3.7 and 4.2 grams in each 100g of milk. This is lowered to yoghurt standards (1.5g/100g for medium fat and 0.5g/100g for low fat yoghurt). This is achieved bySolids-not-fat content in milk are other solids suspended in milk but not fat in nature. 8.2 to 8.6 g/100g is the