# Step Description Picture

1 Temperature milk temperature is

below 49 ° C (120 ° F),

and do not let it fall

below 32 ° C (90 ° F);

Ideally, 43 ° C (110 ° F).

2 Date of It is the date on which

production the product was made

3 Due date Yogurt: Up to 6 weeks

after the expiration

date indicated on the

package,

4 Packing Yogurt packaging.

quality Barrier and resistance

for a product that

gives its suitability for

better quality is also

good .
5 Packaging It will be presented

condition properly packaged in

closed containers in

material authorized for

this purpose by the

Ministry of Health. The

containers will have a

minimum net content

of 125 grams.

6 Container Packaging

Disposal arrangement is our

consumers healthy

and quality products ,

7 The origin of yogurt is

Place of origin
in Turkey, although

there are also those

who place it in the

Balkan Peninsula,

Bulgaria or Central

Asia. His name has its

origin in a Romanian
 term

8 Ingredients: Skim milk,

water, fructo-
Ingredients
oligosaccharides, milk

proteins, cereals

(barley oats, wheat)

(1.6%), nuts (0.5%),

gelatin, modified corn

starch, dye (natural

caramel), aromas,

lactic ferments (milk),

Bifid bacterium (milk),

sweeteners

(acesulfame

potassium and

sucralose),

9 technical risk To assess the

sheet probability, the

exposure time to

possible damage, the

number of exposed
 workers, the existing

prevention measures

and their adaptation to

legal requirements,

technical standards

and codes of correct

practices have been

taken into account

10 ) Natural yogurt has

Nutritional
13 milligrams of
table
Cholesterol and 3.25

grams of fat. 100

grams of Natural

Yogurt contain 61

calories, the 3% of the

total daily needs. It

also contains some

important vitamins

that you can see here:

Vitamin A (99 mg) or

Vitamin B-9 (7 mg
11 Yogurt  Characteristics of

Characteristics Yogurt. Yogurt is a

food that is obtained

by fermentation of

milk by lactic cultures,

which makes lactose

into lactic acid and

therefore its texture is

thicker and its flavor

more acidic and

concentrated.

12 Serial number Serial number and lot

are similar

instruments for the

inventory, control and

traceability of goods

destined for

consumption
13 Product The quality of the final

quality product depends on a

large percentage of

the ... of 1986 presents

the parameters of

physicochemical

control for yogurt

14 Transport The transport of

(condition, perishable foods is

temperature,
hygiene, risk governed by very strict

of rules that we have

contamination,
signaling)
already mentioned to you

on previous occasions.

These rules, by way of

summary, determine in

which type of special

vehicle they should be

transported and in which

way their transfer will

take place. On this

occasion let's look at the

temperatures for the

transport of perishable

foods, which are different

depending on the type of

food:

• Ultra frozen and frozen

products have different

temperatures. Frozen

cream should be at

-20ºC, while fish,

shellfish or any

derivative of both at

-18ºC, any other frozen

products, except butter,

at -12ºC, and frozen

butter at -10ºC.

• Butter (in its normal

state), 6ºC.

• Hunting products, 4ºC.

• Raw or pasteurized

milk, in cistern, and

intended for immediate

consumption, 4ºC.

• Industrial milk, 6ºC.

 • All kinds of dairy

products (cream, cream,

yogurt, fresh cheese ...),

4ºC.

15 Primary Primary packaging is

container one that is directly in

contact with the

product. It contains

the product, and also

protects it.

16 Second From the moment of

container its manufacture until

(transport) its reception it will be

maintained at

temperatures between

1 and 8ºC.

1 Tertiary tertiary container is

which is used to
7 container distribute, unify
18 Conveyor  The transport of

Features perishable foods is

subject to hygiene

requirements that are

intended to preserve

product safety.

19 Yogurt Texture Its texture and flavor is

due to the conversion

of lactose (milk sugar)

into lactic acid.