Quality control in yoghurt factory.

Quality control in yoghurt factory.

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Caption: Yoghurt manufacture. Technician removing a sample of yoghurt from an incubation tank as part of quality control. The yoghurt is matured in these incubation tanks by adding a bacterial culture of Lactobacillus acidophilus and Streptococcus thermophilus to milk. The bacteria are introduced to a fresh batch of concentrated milk by adding a portion of a previous batch. Yoghurt is widely consumed as a health food. Photograph taken in Germany.

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Keywords: dairy produce, food industry, incubation, incubation tank, industrial, industry, lactobacillus acidophilus, manufacture, processing, production line, quality control, streptococcus thermophilus, tank, technology, us, use, yoghurt, yoghurt making

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