To prepare the yogurt, they mix dif

To prepare the yogurt, they mix different powder milk products with milk and cream, for low fat yogurt they use fat free milk and skipped cream
Once they blended the ingredients, they heat them to 80oC or higher for just half of minute
That's all the time that needed to pasteurize the mixture. But while it's now bacteria -- free, there's another problem, milk and cream naturally separate because cream is lighter due to it's fast content
So on to the next step, homogenization, lending the milk and cream together
The homogenizer piston crashes the fast globules, this enables the two liquids to merge. The mixture then goes into fermentation tank, heated to 45oC.
Workers pour in a packet of live bacteria from a factory that breeds bacteria culture for dairy industry
Fementation takes 6 to 20 hours depending on style of yogurt.
The factory manufactures the yogurt containers right on the packaging line, using plastic sheets and paper lables
The yogurt is then cooled and can be flavoured with fruit, sugar, other sweeteners or flavourings. Stabilizers, such as gelatin, may also be added.

Results (English) 3:

准备酸奶，他们把不同的奶粉产品与牛奶和奶油，低脂肪酸奶，他们用无脂牛奶和奶油
跳过一旦混合成分，它们加热到80oC以上只是一分钟的时间
所有需要消毒的混合物的一半。但现在它的细菌-自由，还有另一个问题，牛奶和奶油自然分开因为霜轻由于它的快速内容
所以对下一步的，同质化，借贷的牛奶和奶油一起
均质机活塞崩溃的快速球，这使得两液体合并。混合后进入发酵罐，加热到45
。工人倒在从工厂养殖乳品业
发酵细菌培养需要6到20小时取决于风格的酸奶一包活菌。
工厂制造业对包装线的酸奶的容器，用塑料布和纸标签
酸奶然后冷却，可以加水果，糖，其他甜味剂或调味剂。稳定剂，如明胶，也可加入。