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Making yogurt

Introduction . Yogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus Heated milk is inoculated and maintained at a given temperature causing bacteria to grow and ferment lactose, the suger in milkThe bacteria produce lactic acid which causes the mi

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Making yogurt

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    1. Making yogurt Lactic Acid Fermentation

    2. Introduction Yogurt production demonstrates fermentation by Streptococcus thermophilus and Lactobaacillus bulgaricus Heated milk is inoculated and maintained at a given temperature causing bacteria to grow and ferment lactose, the suger in milk The bacteria produce lactic acid which causes the milk to coagulate

    3. Materiales Food grade containers, washed Food grade thermometer Hotplate Beaker tongs 2 cup of milk 1/3 cup nonfat dry milk 2 table spoons yogurt pH meter

    4. Procedure Combine milk with nonfat dry milk and heat in water bath to 87C Hold at that temperature for 10 to 20 minutes Cool to 46C and record the pH of the mixture Place the plain yogurt in jar and gradually blend in the warm milk Cover and place in oven or incubator at 45C

    5. Procedure Allow to stand undisturbed until the mixture is firm when the jar is gently wiggled This may take as long as 6 to 8 houres

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