1 / 6

Fermentation of Yogurt

Fermentation of Yogurt. by Mariah Wilson. The steps to making yogurt. Pour half a gallon of milk into a large pot. S cald milk until it has reached a temperature of 85 degrees C for thirty minutes. Cool milk to42 degrees. Stir yogurt and keep covered and warm for seven hours.

leon
Télécharger la présentation

Fermentation of Yogurt

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Fermentation of Yogurt by Mariah Wilson

  2. The steps to making yogurt • Pour half a gallon of milk into a large pot. • Scald milk until it has reached a temperature of 85 degrees C for thirty minutes. • Cool milk to42 degrees. • Stir yogurt and keep covered and warm for seven hours. • Check the mixture for curdled milk after 3.5 hours. • Quickly stir the curdled milk with the rest of the yogurt. • Chill yogurt overnight.

  3. Bacteria in yogurt The pyruvate molecules from glycolysis can go through fermentation and become lactic acid. Lactic acid fermentation is the type of fermentation that occurs when yogurt is being produced( lactose is fermented into lactic acid). The times when fermentation occurs in yogurt production arewhen the scalded milk is cooling down , and when the yogurt stays on the heating pad. The specific bacteria in yogurt fermentation are: Lactobacillus bulgaricus, streptococcus thermophilus Lactobacillus acidophilus , Bifidus , Lactobacillus casei ,and Lactobacillus rhamnosus.

  4. Bacteria in Yogurt • Lactobacillus Bulgaricus Streptococcus Thermophilus

  5. The simplest way to explain fermentation in yogurt is the following equation. Lactose + Water Lactic acid C12H22O11+H2O 4 CH3CHOHCOOH First, the lactic acid depletes the casei molecules of calcium, which makes the milk more soluble. The pyruvate that was left over is then turned in to lactic acid. The lactic acid fermentation pyruvate is reduced by NADH to make lactate as a waste product, with no release of CO2.

  6. Yogurt fun facts • Yogurt was invented accidentally by the Balkan tribes thousands of years ago. • Yogurt remained mainly a food of European culture until the 1900’s. • Eating yogurt is shown to improve bad breath. • Americans eat over 300,000 tons of yogurt each year. • Eating a lot of natural yogurt can improve complexion. • Fruit was first added to commercially produced yogurt in 1943. • Yogurt got its name from the Turkish word “yogurur” which means long life. • yogurt helps to give dogs shiny coats.

More Related