Figure 1.

Process Flow Diagram of Yogurt Production

Objective 1: Prepare a process flowsheet for the manufacture of liquid soap, complete with details in
process conditions and stream specifications.
1. Pasteurization. The milk is pasteurized to eliminate unwanted microorganisms that could potentially
harm humans.
1.1. Heat the milk at a temperature of 90-100 degrees Celsius for 5-10 minutes. 85°C for 20-30
minutes or 90 – 95°C for 5 minutes.
2. Cooling. Before introducing the bacteria to the pasteurized milk, the temperature is brought down to
inoculation temperature at 44-46 degrees Celsius in a cold-water bath.
3. Seeding. A commercial yogurt (bought from the store) is introduced in the milk at a rate of 2g per 100L.
4. Fermentation. Fermentation then takes place for 3-8 hours at 40-42 degrees Celsius.
4.1. It is important to take note the seeded milk should be separated into multiple jars for the
fermentation process.
4.2. Cultivate the yogurt until it reaches a titratable acidity of 0.8% or approximately a pH level of 4.6
5. Mixing and Smoothing. After fermentation, mix continuously to break down the curds and smoothen
any aggregates.
6. Add. Add sterilized stabilizer solution to the fermented base 0.2-0.5% of the solution. As well as the
sugar, ascorbic acid, and vanillin are added to the yoghurt mixture.
7. Flavoring. Fruit filler is then blended to the mixture to add flavor.
8. Cooling. Immediately cool the product in a cold-water bath to 10°C
9. Packaging. Once everything is added and mixed, the yogurt is transferred to the desired packaging,
and then placed in the refrigerator. After cooling, the yogurt drink is ready.
 Material Quantity
Full Cream Milk
White Sugar
Stabilizer (Gelatin)
Fruit Preserves
Apparatus Size Quantity
Pot 5L 1
Bowl 3L 2
Beakers 500 ml 5
Equipment Specifications
Induction Stove
Blender
Whisk