Page 12 - REVISTA DIGITAL

curdle the milk The process of industrial yogurt begins at the
moment of receiving the milk and beating it in an
appropriate device until the liquid is cut. 2. Calendar
Immediately after this procedure, the milk proteins should
have been released. Thus, the preparation is heated to
approximately 85 degrees for just over half an hour. yogurt-
making-process ferment the typical bacteria in milk increase
with heat, and then ferment into lactic acid. It is important
that the pH of the liquid is as low as possible, as this will
help release the necessary proteins and obtain quality
yogurt. Cool The next step in the yogurt making process is to
chill the mixture. It is estimated that the ideal temperature
for this is about 40 degrees. After this, it should be

refrigerated for about 4 hours. At this point, the texture of
the yogurt resembles that of ice cream. Learn correctly are
the 6 most delicious ice cream flavors in the world. Shake
After incubation, it is necessary to continue stirring the
mixture. At this time, fruits or some colorings are added so
that the yogurt acquires another texture and flavor.

Semolina (Source) Pasta To make the pasta, the semolina is mixed with water (egg
is also needed) to form a lumpy paste. The dough is not fully formed until it passes
through the mixing chamber into the extruder The dough is forced through
various shaped cutters (see below), under very high pressures, to produce a wide
range of different pasta shapes.

The extrusion chamber is designed to dissipate the heat that is generated by
friction and pressure during the extrusion process. To prevent the paste from
sticking together in the carving process, the elongated paste is subjected to an air
blast immediately after extrusion. Short pasta is transferred to a shaker pre-dryer
to ensure it is separated

In conclusion, some of the foods we ate as children were mostly good for our
nutrition and provided us with adequate nutrition.