Production process of yoghurt at the Life Diary Ltd. in Katete-Kikwayi

Welcome at the Life Diary Ltd in Katete-Kikwayi (picture 1). The raw material for the production of yoghurt is cow milk, which is brought by the cow-women, by children on the way to school or by boda-boda, if the cow-woman lives far away from the factory (2). The volume and the content of fat in the milk is measured, when the milk arrives at the factory. The milk of the different cow-women is collected in a big milk can. The milk is then filtered through a kitchen filter in another milk can in order to eliminate particles and big impurities (3). The can with the milks is boiled in a “water bath” in order to eliminate pathogens (also known as pasteurization of the milk). The water is heated up by a fire and after ca. 45 min the milk is cooled down (4). Before entering the factory the shoes have to be taken out (5). Picture 6 shows the internal part of the factory. The facility is very minimal and simple. The starter culture (a mixture of two different bacteria strains) is added to the milk. The can is stored for minimum 6 hours in order to achieve yoghurt. After the fermentation, sugar and vanilla flavour is added (7). The yoghurt is tasted by the worker, adding more sugar or vanilla. 500 ml yoghurt is filled into plastic bags and the top of the bag is then sealed (8). The packed yoghurt is ready for the distribution (9).