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the process of manufacturing yogurt

The diagram shows the steps involved in the process of manufacturing yogurt and preparing it for sale. First, milk has to be heated to the proper temperature, which is 90 degree Celsius or 200 degree Fahrenheit. The mile is kept at this temperature for at least ten minutes. The longer this temperature is maintained, the thicker the yogurt will be. Thirty minutes is generally the maximum time. Next, the milk is cooled to 44 degree Celsius or 112 degree Fahrenheit. Yogurt stayer or live bacteria is added. The yogurt us kept at a temperature of 37 degree Celsius or 100 degree Fahrenheit, while it incubates for four hours. After four hours, incubation is stopped by putting the yogurt in a cool place. Now the yogurt is ready to have things added to it, usually fruits, sweeteners and different flavorings, Then it is put into containers, the containers are labeled and packed for shipping. Soon, the yogurt will show up in your neighborhood grocery store.

The diagram This phrase/word (depending on the context) can be potentially replaced with :demonstratesportraysindicatesdisplays
shows
 the steps involved in the process of manufacturing yogurt and preparing it for sale.

First
, milk This phrase/word is too simple and can be replaced with:oughts to
has to
be heated
 to the proper You use this word too often, consider replacing it withheatcoldclimateconditionwarmth
temperature
, which is 90 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Celsius or 200 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Fahrenheit. The mile is This phrase/word (depending on the context) can be potentially replaced with :retained
kept
 at this You use this word too often, consider replacing it withheatcoldclimateconditionwarmth
temperature
 for at least ten minutes. The longer this You use this word too often, consider replacing it withheatcoldclimateconditionwarmth
temperature
is maintained
, the thicker the yogurt will be. Thirty minutes is generally
 the maximum time.

Next
, the milk is cooled
 to 44 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Celsius or 112 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Fahrenheit. Yogurt stayer or This phrase/word (depending on the context) can be potentially replaced with :reside
live
 bacteria is This phrase/word (depending on the context) can be potentially replaced with :accrued
added
. The yogurt us This phrase/word (depending on the context) can be potentially replaced with :retained
kept
 at a You use this word too often, consider replacing it withheatcoldclimateconditionwarmth
temperature
 of 37 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Celsius or 100 You use this word too often, consider replacing it withtermstrengthseverityratepointgrade
degree
 Fahrenheit, while it incubates for four hours. After four hours, incubation is This phrase/word (depending on the context) can be potentially replaced with :terminateceaseddiscontinued
stopped
 by putting the yogurt in a cool place.

This phrase/word (depending on the context) can be potentially replaced with :nowadays
Now
 the yogurt is ready to have things This phrase/word (depending on the context) can be potentially replaced with :accrued
added
 to it, usually
 fruits, sweeteners and This phrase/word is too simple and can be replaced with:various
different
 flavorings, Then it is put
 into containers, the containers are labeled
 and packed for shipping. This phrase/word is too simple and can be replaced with:in the near future
Soon
, the yogurt will This phrase/word (depending on the context) can be potentially replaced with :demonstrateportrayindicatedisplay
show
 up in your neighborhood grocery store. 