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The diagram below shows the steps in th process of manufacturing yogurt

The diagram below shows the steps in th process of manufacturing yogurt 5JMA

The diagram explains the various steps to be taken while producing yogurt. Overall, the process consists of eight stages, beginning with heating the milk and ending up with the product's shipping. First of all, milk is heated to a temperature of 90*C OR 200*F. After that, the temperature is maintained for 10-30 minutes to increase its consistency, that is more time milk being heated, thicker would be the yogurt. Next step is to cool down the milk to 44*C OR 112*F. Then, yogurt starter is added to the product. In the next stage, the yogurt allowed incubating for four hours where the temperature falls at 37*C or 100*F. Afterwards, the yogurt has been placed in a cool place after incubation is stopped. Then, fruits, sweetness and flavouring add on to maintain the flavour. Lastly, the containers are filled and labelled and are ready to ship.

The diagram This phrase/word (depending on the context) can be potentially replaced with :interprets
explains
 the various steps to be taken
 while producing yogurt.

Overall
, the process consists of eight stages, beginning with heating the You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
 and ending up with the product's shipping.

This phrase is redundant. Consider using "first".First
First of all
, You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
is heated
 to a temperature of Replace by the typographical symbol.90×C90·C
90*C
 OR Replace by the typographical symbol.200×F200·F
200*F
. After that, the temperature is maintained
 for 10-30 minutes to increase its consistency, that is
 more time You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
being heated
, thicker would be the yogurt. Next
 step is to cool down the You use this word too often, consider replacing it withcreambuttermilkhalf-and-half
milk
 to Replace by the typographical symbol.44×C44·C
44*C
 OR Replace by the typographical symbol.112×F112·F
112*F
. Then, yogurt starter is This phrase/word (depending on the context) can be potentially replaced with :accrued
added
 to the product.

In the next
 stage, the yogurt This phrase/word is too simple and can be replaced with:admissible
allowed
 incubating for four It is better to use 'hours' with the time-relative pronoun 'when': "hours when". (Alternatively, use 'in/on which')hours when
hours where
 the temperature falls at Replace by the typographical symbol.37×C37·C
37*C
 or Replace by the typographical symbol.100×F100·F
100*F
. Afterwards, the yogurt has been placed
 in a cool place after incubation is This phrase/word (depending on the context) can be potentially replaced with :terminateceaseddiscontinued
stopped
. Then, fruits, sweetness and Possible spelling mistake. 'flavouring' is British English.flavoring
flavouring
This phrase/word (depending on the context) can be potentially replaced with :accrue
add
 on to maintain the Possible spelling mistake. 'flavour' is British English.flavor
flavour
. Lastly
, the containers are filled
 and labelled and are ready to ship. 