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Yoghurt manufacture begins with the selection of good quality milk, which can be cow, buffalo, or a blend, ensuring it meets standard fat and solids-not-fat (SNF) requirements. The milk is first clarified to remove any impurities and then standardized to achieve the desired fat content, which directly influences the texture and creaminess of the final product. After standardization, the milk undergoes homogenization, a process that breaks down fat globules into smaller sizes to ensure uniform distribution, which improves the mouthfeel and prevents cream separation during storage. The next crucial step _______ ___ _____ ___ ________ ____ _______ ___.
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