It all starts with milk directly from cows. This means that the first stage is for the milk to be, essentially, boiled to get rid of all the nasty bacteria. Next, it’s mixed with what are called good germs. Good germs who help transform the milk into yoghurt. The milk sits for several hours while the good bugs get to work. Time passed, and the milk thickens into creamy yoghurt.
It takes a big factory to make plenty of yoghurt. To build a good yoghurt factory, you need a lot of thought and small details. An extremely careful process that must go right every time so that the yoghurt is not only safe to eat but also tasty. At Weishu, we strive to maintain a well-organized and efficient yoghurt factory.
Yoghurt is produced differently due to technology. Milk is heated, and then the final product is packed, and machines and tools assist with speeding up that process. A delicious yoghurt made from the latest technology — actually.
Well, when you walk into a yoghurt factory, there's a lot going on. Large tanks of milk bubble in the heating and cooling process. There, workers in hairnets and white coats bustle through the factory, checking temperatures and adding ingredients. Machines buzz and hum mixing the milk and the good germs together. It’s a hectic but orderly operation that yields the creamy yoghurt we all love.
BATCH SCIENCE FOR TASTY AND HEALTHY YOGHURT Every batch of yoghurt needs to be closely monitored and tested to ensure that it is of good quality. The milk has to be heated to the exact right temperature to kill germs, reverse osmosis system but not enough that you lose the nutrients. What makes the good germs added to the milk is now the right kind and helps form the creamy texture and slight tang. At Weishu, we apply our expertise in science and technology to produce straining yogurt that is flavorful and nutritionally appropriate for all ages.
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