Developing SOPs for Yoghurt Preparation

In the afternoon, the workshop continued with a session dedicated to developing Standard Operating Procedures (SOPs) for yoghurt production. The session covered key aspects such as laboratory safety, culture preparation, fermentation monitoring, and quality control of the final product.

POLIJE teachers guided participants to create SOPs that were not only technically accurate but also practical, detailed, and adaptable to different laboratory settings. Their approach emphasized usability for both teaching and industry applications.

Adding to the discussion, S4C experts shared insights from European practices, particularly stressing the importance of hygiene and consistency throughout the production process. Their input broadened the participants’ perspectives, highlighting global standards while encouraging contextual adaptation.

Group discussions allowed participants to exchange ideas on balancing product safety with cost efficiency. This comparative dialogue between local experiences and international practices enriched the overall drafting process.

By the conclusion of the session, the collaboratively developed SOPs successfully integrated technical precision with pedagogical clarity, positioning them as valuable resources for both educational and professional use.