CP: HOW GREEK YOGURT is Made: From the FARM to the FACTORY 🍶

Set the Scene:

Let’s start with some engaging questions to connect your everyday life to the subject of the yogurt industry. Please take a moment to think about and discuss the following:

• Do you consume yogurt regularly, and if so, what type of yogurt is your favorite?
• Have you ever wondered how yogurt is made, from the farm to the factory?
• What do you think are the key factors that contribute to the yogurt industry’s annual revenue of over $100 billion?

Featured Image Analysis & Prediction:

Take a look at the featured image associated with this activity. What do you see in the image? What do you think this activity will be about based on this image? Please discuss your observations and predictions with your peers.

Introduction:

Now, let’s dive into the introduction of the yogurt industry. Please read the provided text to learn about the history of Greek yogurt, its origins, and its significance in the industry.

Vocabulary Review:

Next, review the vocabulary table provided below to familiarize yourself with key terms related to the yogurt industry.

Term	Definition	Example Usage
Organoleptic	Relating to the senses, especially taste and smell, used to evaluate the quality of milk.	The organoleptic examination of milk involves checking its appearance, smell, and taste to determine its quality.
Homogenization	The process of reducing the size of fat globules in milk to prevent separation and improve consistency.	Homogenization is a crucial step in milk processing to ensure a uniform texture and prevent cream separation.
Thermization	A heat treatment process that involves heating milk to 63-65°C for 15-20 seconds to inhibit bacterial growth and enzyme activity.	Thermization is used to extend the shelf life of milk and improve its safety by reducing the risk of bacterial contamination.
Pasteurization	A heat treatment process that involves heating milk to 90°C for 15 minutes to kill pathogenic microorganisms and extend shelf life.	Pasteurization is a critical step in milk processing to ensure the safety and quality of the final product.
Ultra-filtration	A process that uses a semipermeable membrane to separate particles and remove impurities from milk, resulting in a concentrated and purified product.	Ultra-filtration is used to produce high-quality Greek yogurt with increased protein and fat content.
Starter Culture	A mixture of microorganisms, such as bacteria and yeast, added to milk to initiate fermentation and produce yogurt.	The starter culture is essential for converting milk into yogurt, and its composition can affect the final product’s texture, flavor, and nutritional content.
Incubation	The process of maintaining a controlled temperature and environment to allow the starter culture to ferment the milk and produce yogurt.	Incubation is a critical step in yogurt production, as it allows the starter culture to grow and convert the milk into a fermented product.
Refrigeration	The process of cooling and storing yogurt at a low temperature to slow down bacterial growth and extend shelf life.	Refrigeration is essential for maintaining the quality and safety of yogurt, and it involves storing the product at a consistent temperature below 8°C.
Clarification	The process of removing impurities and sediment from milk to improve its appearance and quality.	Clarification is an important step in milk processing, as it helps to remove unwanted particles and improve the final product’s texture and appearance.
Deodorization	The process of removing unwanted odors and flavors from milk to improve its quality and taste.	Deodorization is used to remove volatile compounds and other impurities from milk, resulting in a cleaner and more neutral flavor.

Video Engagement:

Watch the video HOW GREEK YOGURT is Made: From the FARM to the FACTORY and pause at the following points to discuss the questions with your peers:

1. Pause at 2:00 minutes: What is the main difference between regular yogurt and Greek yogurt? How is Greek yogurt made?
2. Pause at 5:00 minutes: What is the purpose of thermization and pasteurization in milk processing? How do these processes affect the final product?
3. Pause at 8:00 minutes: What is the role of the starter culture in yogurt production? How does it affect the final product’s texture, flavor, and nutritional content?

For more information on the yogurt industry, visit the original post at https://maestrocursos.com.br/?p=4996.

Grammar Focus:

The present simple tense is often used in technical descriptions to describe general truths, facts, and habitual actions. Present participles (-ing forms) are used to describe ongoing or continuous actions. Please review the grammar focus section to understand the use of the present simple and present participles in technical contexts.

Grammar Quiz:

Complete the following sentences using the correct form of the verb:

1. The milk production process ____________________ several steps, including homogenization and pasteurization.
   • involves
   • is involving
   • involving
   • involve
2. The yogurt industry ____________________ over $100 billion annually.
   • generate
   • generates
   • is generating
   • are generating
3. The milk ____________________ to remove coarse particles and contaminants before being processed.
   • is filtered
   • are filtered
   • filter
   • is being filtered
4. The thermal processes, including thermization and pasteurization, ____________________ to eliminate pathogens and extend shelf life.
   • are carried out
   • carry out
   • is carried out
   • are carrying out
5. The yogurt ____________________ using an automatic inoculation system and then incubated for 5-6 hours.
   • is mixed
   • are mixed
   • mix
   • is being mixed

Answer Key:

1. involves
2. generates
3. is filtered
4. are carried out
5. is mixed