Process — How yoghurt is produced commercially
📄 Bài mẫu band 8–9
| Introduction | Paraphrase: sơ đồ quy trình sản xuất sữa chua công nghiệp. |
| Overview | Overall: 10 bước từ trại bò tới kệ lạnh; trục chính là chuỗi kiểm soát nhiệt độ — đun 85°C, hạ 45°C cấy men, ủ ấm cho đặc lại rồi làm lạnh nhanh 5°C — trước khi thêm trái cây, đóng hộp, phân phối lạnh. |
| Body 1 | Từ sữa tới men: sữa tươi gom từ trại → xe bồn lạnh chở về nhà máy → thanh trùng 85°C diệt khuẩn có hại → làm nguội xuống 45°C — nhiệt độ lý tưởng cho khuẩn có lợi → cấy men sống, khuấy đều. |
| Body 2 | Từ ủ tới kệ hàng: giữ ấm 4–6 giờ, sữa đặc thành sữa chua → làm lạnh nhanh 5°C để dừng quá trình → phối trái cây/hương → rót hộp, dán kín → xe lạnh giao tới cửa hàng. |
The diagram shows the ten commercial stages by which fresh milk is turned into yoghurt.
Overall, the process is essentially a series of temperature changes: the milk is heated to destroy harmful bacteria, cooled to a level at which beneficial bacteria thrive, kept warm while it thickens, and finally chilled — after which the yoghurt is flavoured, packaged and distributed cold.
The process begins on dairy farms, where fresh milk is collected and transported to the factory in chilled tankers. On arrival, the milk is pasteurised at eighty-five degrees Celsius, a temperature high enough to kill any harmful bacteria. It is then cooled to forty-five degrees, which is ideal for the live yoghurt culture that is stirred in at the next stage.
The inoculated milk is kept warm for four to six hours, during which the bacteria act on the milk and it gradually thickens into yoghurt. To stop the process at the right point, the yoghurt is rapidly cooled to five degrees. Fruit or other flavours are then blended in, and the product is filled into pots and sealed. In the final stage, refrigerated lorries deliver the pots to shops, where they are kept chilled until sold.
| dairy farms | trang trại bò sữa |
| chilled tankers | xe bồn lạnh |
| pasteurised | thanh trùng |
| beneficial bacteria | vi khuẩn có lợi |
| live yoghurt culture | men sống |
| thickens | đặc lại |
| rapidly cooled | làm lạnh nhanh |
| refrigerated | được giữ lạnh |