Step 1: Concept Overview:
Yoghurt production is a controlled fermentation process converting milk into a dairy product. Each step is sequenced to ensure safety, texture, and flavor.
Step 3: Process Details:
The standard yoghurt manufacturing sequence is:
1. (B) Milk Standardization: Adjust milk composition, primarily fat and milk solids-not-fat (MSNF), to meet standards and achieve the desired texture.
2. (A) Milk Homogenization: Homogenize standardized milk by forcing it through small orifices under high pressure. This reduces fat globule size, preventing cream separation and creating a smoother yoghurt.
3. (C) Pasteurization, Cooling, and Starter Culture Addition: Pasteurize milk at a high temperature (e.g., 85-95\(^{\circ}\)C) to eliminate spoilage and pathogenic bacteria and denature whey proteins for gel stability. Cool to fermentation temperature (40-45\(^{\circ}\)C) before adding {Lactobacillus bulgaricus} and {Streptococcus thermophilus} starter culture.
4. (D) Fermentation, Packaging, and Storage: Incubate inoculated milk at the set temperature. Bacteria ferment lactose to lactic acid, lowering pH and coagulating casein proteins to form the yoghurt gel. Cool, package, and refrigerate the yoghurt after desired acidity is achieved.
Step 4: Conclusion:
The correct sequence is (B) \(\rightarrow\) (A) \(\rightarrow\) (C) \(\rightarrow\) (D), corresponding to option (C).